Oven Vegetarian

Corn Tortilla with Cheese and Epazote

Name: Corn Tortilla with Cheese and Epazote
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: 🇲🇽 México
Ingredients: 4 cups fresh corn kernels (about 500g); 1/2 cup finely chopped onion; 2 cloves minced garlic; 1/4 cup chopped fresh epazote; 200g crumbled Oaxaca cheese or mozzarella; 4 eggs; to taste salt and black pepper

📍 🇲🇽 México

⏱️Prep: 20 min

🔥Cook: 35 min

⏰Total: 55 min

🍽️4 servings

● Difficulty: Medium

Corn tortilla with cheese and epazote is one of those dishes that reminds you why you love Mexican cooking. That first bite, when tender corn and creamy cheese melt in your mouth, is pure magic. The sweet flavor of the corn, cooked to perfection to highlight its tender, delicate nature, pairs perfectly with the fresh, slightly bitter aroma of epazote, creating a balance of flavors that is hard to beat.

What makes this tortilla truly special is the way all the ingredients work together. The corn, essentially fresh, young kernels harvested before fully maturing, brings a natural sweetness that is both refreshing and delicious. Epazote, with its slightly bitter taste and herbaceous scent, acts as a perfect counterpoint, preventing the corn's sweetness from overwhelming the dish. And, of course, there’s the cheese, which adds creaminess and richness that ties all the flavors and textures together.

Each bite of this tortilla is a sensory experience. The fluffiness of the cake, the corn’s sweetness, the freshness of the epazote, and the cheese’s creaminess combine to create an explosion of flavors and textures that will leave you wanting more. It’s the kind of dish that makes you appreciate the simplicity and elegance of Mexican cuisine, where a few high‑quality ingredients can be transformed into something truly extraordinary.

Personally, I think what makes this tortilla so special is the passion and care put into its preparation. Every ingredient is carefully selected, every step is executed with dedication, and the final result is a dish that is not only delicious but also a celebration of the richness and diversity of Mexican cooking. So if you have the chance to try a corn tortilla with cheese and epazote, don’t hesitate. I assure you it will be a culinary experience you won’t soon forget.

🛒 Ingredients

4 servings

4 cups fresh corn kernels (about 500g)
1/2 cup finely chopped onion
2 cloves minced garlic
1/4 cup chopped fresh epazote
200g crumbled Oaxaca cheese or mozzarella
4 eggs
to taste salt and black pepper

👨‍🍳 Step-by-step instructions

Preheat the oven to 180°C (350°F). In a skillet over medium heat, sauté the onion and garlic until softened, about 5 minutes. Add the corn and cook for another 5 minutes, stirring occasionally.
In a large bowl, whisk the eggs with salt and pepper. Add the cooked corn, epazote, and cheese. Mix well.
Pour the mixture into a greased baking dish and bake for 25–30 minutes, or until the tortilla is golden and set.
Let it rest for a few minutes before slicing and serving.

💡 Chef's tip

To ensure a fluffy tortilla, do not over‑mix the egg‑corn mixture. Fresh epazote is essential; if you can’t find it, you can substitute with cilantro or parsley, but the flavor will be different.

📝 Our take

La tortilla de elote con queso y epazote es una explosión de sabores y texturas que lleva al comensal en un viaje a través de la esencia de la cocina mexicana. Con cada bocado, se pueden apreciar las capas de sabor y la complejidad de este plato aparentemente simple. Es una experiencia culinaria que, sin duda, dejará al paladar anhelante y a la memoria llena de sabores auténticos.

🍷 Wine & food pairing

Un vino blanco joven de la DO Rías Baixas, con sus notas cítricas y florales, complementa de manera exquisita la dulzura del elote y el sabor herbal del epazote. Su acidez corta la riqueza del queso, creando un equilibrio perfecto en cada bocado.