📝 About This Recipe
Pastel de Elote is a beloved Mexican classic that sits perfectly at the intersection of a moist cake and a delicate corn pudding. Unlike American cornbread, this dessert celebrates the natural sweetness and milky texture of fresh corn kernels blended with rich sweetened condensed milk. It is prized for its rustic, dense crumb and an aroma that fills the kitchen with the comforting scent of a Mexican countryside harvest.
🥗 Ingredients
The Corn Base
- 4 cups Fresh corn kernels (cut from about 5-6 ears of yellow or white corn)
- 14 ounces Sweetened condensed milk (one standard can)
- 1/4 cup Whole milk (room temperature)
Batter Essentials
- 1 cup Unsalted butter (melted and slightly cooled)
- 4 pieces Large eggs (at room temperature)
- 1 tablespoon Vanilla extract (use pure Mexican vanilla for best flavor)
- 1 cup All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 1/2 teaspoon Ground cinnamon (Ceylon cinnamon is preferred)
- 1/2 teaspoon Salt (to balance the sweetness)
Pan Preparation & Garnish
- 1 tablespoon Butter (for greasing the pan)
- 2 tablespoons Powdered sugar (for dusting)
- 1/4 cup Cajeta or Caramel sauce (optional drizzle)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan or a deep round cake pan with butter and lightly dust with flour, tapping out any excess.
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2
Using a sharp knife, shave the corn kernels off the cobs. Avoid cutting too deep into the cob to ensure you only get the sweet, tender parts of the grain.
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3
Place the corn kernels and the 1/4 cup of whole milk into a blender. Pulse until you achieve a coarse puree; you want some texture left, not a completely smooth liquid.
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4
Add the sweetened condensed milk to the blender and pulse 2-3 more times just to combine.
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5
In a large mixing bowl, whisk the 4 eggs until they are frothy and light in color.
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6
Slowly pour the melted butter and vanilla extract into the eggs, whisking constantly to prevent the eggs from curdling if the butter is still warm.
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7
Pour the corn mixture from the blender into the egg and butter mixture. Stir gently with a spatula to incorporate.
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8
In a separate smaller bowl, sift together the flour, baking powder, ground cinnamon, and salt.
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9
Gradually fold the dry ingredients into the wet corn batter. Mix only until no streaks of flour remain—overmixing will lead to a tough cake.
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10
Pour the batter into the prepared pan. It will be thinner than a standard cake batter, which is normal for this recipe.
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11
Bake for 50 to 60 minutes. The cake is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean but slightly moist.
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12
Remove from the oven and place on a wire rack. Let the cake cool in the pan for at least 20 minutes before attempting to unmold it.
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13
Once completely cool, dust the top with powdered sugar and a pinch of extra cinnamon if desired.
💡 Chef's Tips
Always use fresh corn if possible; frozen corn works in a pinch (thawed and drained), but canned corn is often too salty and lacks the necessary starch. If your corn is very mature and dry, add an extra tablespoon of milk to the blender. Do not over-blend the corn; the tiny bits of kernel provide the signature 'pueblo' texture that makes this cake authentic. Make sure your eggs are at room temperature to ensure they emulsify perfectly with the melted butter. If the top is browning too quickly before the center is set, loosely cover the pan with aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve a warm slice with a generous dollop of whipped cream or crema Mexicana. Drizzle with Cajeta (Mexican goat milk caramel) for an extra layer of decadence. Pair with a hot cup of Café de Olla (spiced Mexican coffee) or a traditional Champurrado. A side of fresh berries or sliced mango provides a bright acidity that cuts through the richness of the corn cake. For a truly rustic experience, serve it slightly warm with a scoop of vanilla bean ice cream.