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Torta de Elote
(Corn Pudding-Souffle Style)

borrowed from Fonda San Miguel, an Austin eatery,
by Delia Hoker Rob Mayoff's girlfriend (Abr)


2 pounds corn kernels*
6 eggs, separated
3/4 cup sugar
6 TBSP butter, softened
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
a cup Monterey Jack cheese, grated
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Note: If your food processor is small, you may have to divide the ingredients in half and mix in two batches.

Put corn kernels in work bowl of food processor and process with metal blade to a fine but still textured puree, approximately 2 - 3 minutes.
Add egg yolks, one by one, processing for 30 seconds after each addition.
With the processor still running, add sugar a little at a time, processing until the mixture turns lighter in color and sugar is dissolved.
Add softened butter to corn mixture and process until blended, then transfer to a large mixing bowl.
In small bowl, combine flour, baking powder and salt. Stir to blend.
Add flour mixture to corn and stir gently until incorporated.

Place egg whites in large bowl of mixer.
Beat whites at high speed until they turn pink and beg for mercy. No pain, no gain. Oops, no, just beat them until foamy, but not soft peak stage. Alternately, fold egg whites and cheese into corn mixture.

Coat a 9x13x2 inch baking dish with nonstick cooking spray.
Pour corn mixture into prepared dish and bake in preheated 350 degree oven 45 minutes or until golden bowl.
A toothpick inserted in the middle of the pudding should come out dry.
Let cool to room temperature before serving. Yields 16 - 20 servings.

You can add a handful of chopped poblano peppers.

*Fresh corn lends the best flavor, but frozen corn may be substituted if thawed and processed at room temperature.