CORN CAKE WITH POBLANO CHILE STRIPS.- A Mexican Classic

CORN CAKE WITH POBLANO CHILE STRIPS - Torta de Elote con Rajas.- A true classic of the Cuisine of the State of Puebla and a true representative of Mexico's classic flavors! Puebla, in the heart of Mexico, produced most of the dishes closely associated with our country, some of our favorites and the dishes foreigners think of first when remembering Mexico.

Rajas and Poblano Chiles have long been one of my favorite flavors and one that I work into our menu planning on a regular basis and due to Poblano Chiles usually being available most of the year, makes it a very possible proposition and while this preparation is a little more involved than the usual run-of-the-mill corn bread, it truly celebrates the flavors, textures and aromas that hit our nostalgic sense. Poblano Peppers, while many people see them as exotic, in Mexico we hold them in high regard due to their flexibility and application in many dishes from Main Entree to side dish, they are always celebrated and enjoyed. I'm considering creating a post with all the ways you can use Rajas de Chile Poblano, you'll be amazed!!

Look for them in the classic dishes of Chiles Rellenos (both the fresh and dried type), Chiles en Nogada (we're right in the middle of Nogada Season so look for this recipe soon)


, Enchiladas Poblanas, Crema de Chile Poblano, Rajas con Crema, Chilaquiles con Rajas, Queso y Crema, Sopa de Elote con Rajas, etc. All equally wonderful!

Today, it's Torta de Elote con Rajas de Chile Poblano, you will need:

2 Tbl Butter, softened
2 Tbl flour
1 stick of Butter, softened
2/3 cup sugar
1 Tbl Vanilla Extract
4 Ears of Corn, shelled or 4- 249 g cans, drained
1/4 cup milk
5 Egg Yolks
4 Tbl flour
1 Tbl Baking Powder
5 Egg Whites
1 cup Cheese, can be Manchego, Chihuahua, Jack, Mild Cheddar, grated
2 Tbl Butter
2 Tbl Olive Oil
1 Onion, cut in thin slice
2-3 Garlic Cloves, chopped fine, optional
Salt and Pepper to taste
3 Poblano Chiles, roasted, peeled, de-veined, cut in strips
1 cup Sour Cream for topping, optional

Preheat oven to 180 C or 350 F. Butter a 9 x 12 baking dish, sprinkle some flour over it and shake off the excess or whatever you like to do to keep food from sticking is fine

In a pan over med-high heat, put the 2 Tbl butter and olive oil and bring up to heat. Add the onion and stir 2-3 min. Add the garlic, stir, Add the Chile strips, stir for about 5-6 minutes until the onions begin to get golden. Turn of the heat and reserve.

Beat the 2 Tbl of softened butter in a small bowl to get fluffy, add the sugar a little at a time while beating and creamy. Add the vanilla and reserve.

In a food processor put the corn and grind a little at a time with some of the milk to get an even thick paste until all done. Now add the sugary butter mix and blend in and then add the yolks and fold in really well. Sift the flour and baking powder together and then add to the corn mixture so that everything is blended well.

In another bowl beat the egg whites until stiff peaks form. Add the grated cheese, combine well and finally fold in the stiff egg whites to combine well.

Pour half the corn mixture into the prepared pan in an even layer, top with half the Poblano Chile Strips and arrange evenly over this. Now pour the rest of the corn mix over the chile strips in another even layer, carefully and evenly. Finally top with the last of the chile strips over the surface.

Place in the oven and bake for 40 - 50 minutes or until a toothpick inserted in the middle comes out clean. Keep an eye on the cake while in the oven to insure it doesn't burn since all ovens are different.

You can serve warm or allow to cool and top with some Sour Cream on top if desired. Or make additional Poblano Chile Strips, reserve to top each serving of the cake.

I hope you will enjoy this lovely Poblano Chile Corn Cake with your family as we do! Enjoy!

NOTE: You'll notice I made this cake vegetarian but can easily be made Vegan or meat added as well. You can add chicken or Tempe, Soy, etc. along with the Chile Strips or with the reserve strips to be served as a topping upon service. Change it up to suit your diet, needs or taste, it's all good.

It's also very tasty if you have some Tomatillo Salsa on hand at service or any other type of salsa.