Tarta de Elote Veracruzana

Ingredients

Equipment Needed

• •9-inch round clay baking dish, ceramic cazuela, or cake pan
• •High-powered blender
• •Sharp knife for cutting elote
• •Small saucepan for piloncillo syrup
• •Pastry brush

Instructions

1. 1

   Prepare the pan

   Heat the oven to 350F. Butter a 9-inch round clay baking dish, ceramic cazuela, or metal cake pan. Line the bottom with parchment if using metal. Veracruz home cooks bake this kind of tarta in whatever pan has served the family for years. The pan matters less than the corn.

2. 2

   Cut the elote

   Stand each ear of elote upright and cut off the kernels with a sharp knife. Scrape the cobs with the back of the knife to catch the milky pulp. That corn milk is flavor. Do not throw it away because a clean cutting board makes you feel organized. La cocina no es decoración, es trabajo.

   Use tender fresh elote in season. If the ears are dry and starchy, make atole or tamales instead. Cook what the market is selling today.
3. 3

   Blend the batter

   Put the corn kernels and their milk into a blender with the whole milk, eggs, scraped vainilla de Papantla seeds, grated piloncillo, melted butter, and crema. Blend until thick and mostly smooth, with a little corn texture left. This is a tarta de elote, not a boxed cake. You should still know the corn is there.

4. 4

   Finish the mixture

   In a bowl, whisk the masa harina, baking powder, and salt. Pour in the blended corn mixture and stir until no dry streaks remain. Fold in the fresh grated coconut if using. Coco fresco rallado belongs on the Gulf coast. Dry bag coconut tastes like a drawer. Use the fresh one or leave it out.

5. 5

   Bake the tarta

   Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, until the edges are golden, the center is set but still tender, and a toothpick comes out with moist crumbs. Do not bake it dry. The beauty of this cake is the custardy corn center.

6. 6

   Make piloncillo syrup

   While the tarta bakes, combine the water, piloncillo pieces, and Mexican cinnamon in a small saucepan. Simmer over medium heat until the piloncillo dissolves and the syrup lightly coats a spoon, about 10 minutes. Stir in the lime juice and remove the cinnamon. Piloncillo gives depth. Refined sugar gives sweetness and nothing else.

7. 7

   Brush and rest

   Let the tarta cool in the pan for 15 minutes. Brush the warm top with piloncillo syrup, letting it settle into the corn crumb. Serve warm or at room temperature. It cuts cleaner after resting, and the vainilla de Papantla speaks more clearly the next day. Recetas probadas y garantizadas.

Chef Tips

• •Buy elote from the market, not corn that has been sitting wrapped in plastic until it forgot it was a plant. The kernels should be plump, pale, and juicy when cut.
• •Use a whole vainilla de Papantla pod. If you cannot find one, use a good Mexican vanilla extract as a compromise, not an upgrade. What you lose is the floral depth and the little black seeds in the crumb.
• •The coconut is optional, but if you use it, use coco fresco rallado. Veracruz has the coast for a reason. Desiccated bag coconut has no business here.
• •Do not overbake this cake chasing a dry crumb. Tarta de elote should be tender and slightly custardy in the center. If you want dry cake, buy one in a box. No me vengas con atajos.

Advance Preparation

• •The tarta can be baked one day ahead. Cool it completely, cover, and keep it at room temperature if your kitchen is cool, or refrigerate in humid weather.
• •Brush with piloncillo syrup while warm, then save extra syrup for serving. The syrup keeps refrigerated for one week.
• •Serve at room temperature for the cleanest slices. Warm slices are softer and more custardy, which is not a problem.

Frequently Asked Questions

Nutrition Information

1 serving (about 225g)