Torta De Elotes

Ingredients

• Baking spray
• 8 ears fresh corn, husks and silk removed
• 2 cans hominy, drained
• 2/3 cup crema or sour cream
• 12 ounces queso duro or haloumi, finely grated
• 1/2 cup sugar
• 4 large eggs, beaten
• 4 tablespoons unsalted butter, melted and cooled
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Move an oven rack to the center and heat the oven to 350 degrees F. Coat a 13- by 9-inch baking dish with baking spray.
2. Slice each ear of corn crosswise through the middle. Set a cob half on its cut side on a cutting board, pie plate, or large shallow mixing bowl, then use a chef's knife to shave off the kernels, turning the cob as you work. Throw away the stripped cob and do the same with the remaining cobs.
3. Process the corn in a food processor until pulpy, working in 2 batches if your machine is small, then spoon it into a large mixing bowl. Process the hominy until it becomes a smooth paste, and add that to the bowl with the corn.
4. Mix the corn and hominy together, then stir in the crema, cheese, sugar, eggs, butter, baking powder, and salt until everything is fully incorporated.
5. Transfer the batter to the prepared baking dish and smooth it into the pan. Bake until the torta has set and the edges have begun to shrink back a bit from the dish, 60 to 75 minutes. Set the pan on a cooling rack and let the torta cool for about 1 hour. Serve warm or at room temperature.