Torticas de Chocolo (Corn-Scallion Cakes)
Ingredients
- 2 cups fresh corn kernels
- 2 eggs
- ¾ cup queso fresco or white cheese
- ½ scallion minced
- 3 tablespoons corn meal
- 2 tablespoons sugar
- Pinch of salt
Instructions
- Place the corn, eggs, and scallion in a blender and blend until a thick batter is just formed.
- Place in a bowl and add the queso fresco, corn meal, sugar and salt. Mix well using a fork.
- Preheat the oven to 350°.
- Divide the batter evenly among the cupcake or muffins tray, filling them about ⅔-3/4 full. Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
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This recipe is the result of my trying to make a Colombian snack. I tried to make Fried Colombian Corn Fritters or Torticas de Chocolo Fritas at least 5 times, but they didn't work! These Fried Corn Fritters are a popular Colombian street food and they are fantastic. If one of my Colombian readers has a good recipe for these fritters and wants to share it with us, I would appreciate it.
So, I decided to make my own baked version with the batter I had left over and they came out absolutely delicious. I used the same ingredients from the Fried Corn Fritters recipe that my friend gave me, but to bake them, I added corn meal to the batter.
Buen provecho!
rebecca subbiah
they look great and yours is a healthier version so no worries
Christine @ Fresh Local and Best
This looks delicious. I bet your house smelled so good when you were baking these cakes.
Belinda @zomppa
Delicious! Can you see frozen corn kernels?
Erica
Belinda- Yes!
Atreyee
nice tasty little snacks 🙂 Columbian food is so similar to Indian food!
Oysterculture
What a yummy treat I love anything corn and these just sound so tasty as a snack.
gloria
Erica This look really yummy and nice, love this type of recipes, xx gloria
peanutts
It doesnt matter how its made , as long as they taste great 🙂 ,
Jeannie
Looks delicious! Love the bright color:D
Angie's Recipes
Eric, these scallion corn cakes look fantastic! Love its natural rustic colour.
Barbara
Your version looks pretty darn good to me, Erica! Smart of you to re-invent the recipe. That's a sure sign of a talented cook!
Anonymous
delicious!! looks great and healthy. I didn't know you like cooking and baking colombian specialties. Great job. Looks to me that envueltos de maiz are the same as cuban tamales, they a so goodddddddddddddddd. Congratulations!!!
Chris
These look good but what was happening with the fried attempts? Was it just a texture issue?
Isabel
Erica,
is it 1/2 cup of scallions?
Erica
Isabel- 1/2 or 1 scallion.
Rachana
These scallion cake looks so lovely.
norma
I like torticas de maiz....I make them to look like little pancakes. Your version is very pretty and i can just taste them hot with lots of butter on them. Call me Julia Childs.....
Kim
I love the shape of these with the crinkled edges, very pretty Erica!
5 Star Foodie
These are beautiful and delicious little cakes!
Jenn AKA The Leftover Queen
They look delicious - what a perfect snack!
Ivy
These sound wonderful. I regret not buying fresh corn at the farmers' market today.
Soma
When i was in the mexican restaurant we were served the corn bread in little mould. You have some! they are so cute. It is time now I make my own cute corn bread at home.
tasteofbeirut
I love the shape of these little corn cakes! Delicious too I can tell!
Vivian
How funny! I tried to make the masitas too and also ended up having to add corn muffin mix because i didn't want to waste the batter. i baked it and just had cornbread. I came to your site looking for a corn fritters recipe that I'm really craving. Will have to keep looking!
Laura
Tengo la receta:
Maiz en grano congelado y lo licuo con un huevo, azucar. Cuando está la mezcla la vierto en un recipiente y le voy agregando harina de trigo hasta que la mezcla espese un poquito, luego con una cuchara pongo masa en aceite caliente (en un sarten) y ya estan 🙂 Muy fácil.
Diana Lopez
These were a-ma-zing! I didn't add the scallions because I'm not a big fan of the onion family but did everything else as directed. The queso fresco made these so moist that every bite was just out of this world. At the beginning I was afraid of making these based on the nightmarish experience we had while trying to make the arepas de choclo last year. But these were easy and simple to make. =D