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Mexican Sweet Corn Cake (Pastel De Elote)

Mexican Sweet Corn Cake
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Pastel de elote, or Mexican sweet corn cake, is a custardy, moist cake with a surprisingly dense texture and rich corn flavor. It’s a simple recipe that tastes anything but simple.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1/3 cup masa harina
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 2 tablespoons milk
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Fill a large baking dish (like a 9×13-inch) with about an inch of water. This is your water bath.
  2. Combine Wet Ingredients: In a large bowl, beat the softened butter until creamy. Beat in the masa harina and water until combined.
  3. Process Corn: Pulse the corn in a food processor until it’s broken up, but still has some texture. Stir the corn into the butter mixture.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk and stir until it forms a thin paste.
  5. Mix Everything: Gently fold the cornmeal mixture into the butter-corn mixture until just combined. Don’t overmix.
  6. Bake: Pour the batter into an 8×8-inch baking pan. Place this pan inside the larger dish with the water bath. Cover with foil and bake for 50-60 minutes, or until a toothpick comes out clean.

Notes

  • Serving: Serve warm with a scoop of vanilla ice cream, a dollop of sour cream or Mexican crema, and some fresh berries. It’s also delicious on its own with a simple dusting of powdered sugar.
  • Tips & Tricks: The water bath is crucial for that signature custardy texture. Don’t skip this step! For a little kick, add a finely minced jalapeño to the batter.
  • Storage: Store leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to five days. It also freezes well.

Find it online: https://new.projuktigeek.com/mexican-sweet-corn-cake/

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