This recipe can be halved. If doing so, bake it in an 8- by 8-inch dish.
Queso duro (literally, "hard cheese") is a firm, crumbly, salty, cow's milk cheese eaten in several Latin American countries. Variations exist from country to country, but the overall characteristics are the same. This cheese can be found in the specialty cheese section of most supermarkets. Should you not be able to find queso duro, substitute haloumi, a Cypriot cheese made with goat's and/or sheep's milk.
I love the sweet and tangy flavor of Latin American crema, but crème fraîche or sour cream are acceptable substitutions.
- Baking spray
- 8 ears fresh corn, husks and silk removed
- 2 (29-ounce) cans hominy, drained
- 2/3 cup crema or sour cream
- 12 ounces queso duro or haloumi, finely grated (see Notes)
- 1/2 cup sugar
- 4 large eggs, beaten
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons baking powder
- 1 teaspoon salt
Adjust oven rack to middle position and preheat oven to 350°F. Spray 13- by 9-inch baking dish with baking spray.
Cut each cob in half crosswise. Stand the cob upright, resting the cut end on a cutting board, pie plate, or large shallow mixing bowl. With a chef’s knife, cut the kernels off, rotating the cob as you go. Discard the cob. Repeat with remaining cobs.
Pulse corn in food processor until it turns to pulp—if you have a small food processor, do this in two batches—and transfer it to a large mixing bowl. Pulse hominy in food processor until it turns into a smooth paste and add it to the corn pulp.
Stir together corn and hominy, then add crema, cheese, sugar, eggs, butter, baking powder, and salt; stir until thoroughly combined.
Scrape batter into prepared baking dish. Bake until torta is set and the sides pull away slightly from the baking dish, 60 to 75 minutes. Cool torta in pan set on cooling rack, about 1 hour. Torta may be served warm or at room temperature.
13- by 9-inch baking dish, food processor, cooling rack