🌽🍰 Pan de Elote (Mexican Sweet Corn Cake)
Pan de Elote is a moist, sweet corn cake from Mexico, often made with fresh corn and sometimes served with a dusting of powdered sugar or a drizzle of cream. It’s naturally sweet, tender, and perfect for dessert or a sweet breakfast treat.
🧾 Ingredients
- 4 ears fresh corn (or 2 cups fresh/frozen corn kernels)
- ¾ cup sugar
- ½ cup unsalted butter, melted
- 3 eggs
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Optional: ½ cup grated cheese (like queso fresco) for a richer flavor
👩🍳 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking pan or line with parchment paper.
2. Prepare Corn Mixture
- Remove kernels from corn cobs if using fresh corn.
- In a blender or food processor, combine corn, sugar, melted butter, eggs, milk, and vanilla. Blend until mostly smooth.
3. Mix Dry Ingredients
- In a separate bowl, mix flour, baking powder, and salt.
- Fold dry ingredients into the corn mixture until well combined.
- Optional: stir in grated cheese.
4. Bake
- Pour batter into prepared pan.
- Bake 40–50 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before serving.
5. Serve
- Cut into squares or wedges.
- Optional: dust with powdered sugar or drizzle with sweetened condensed milk.
⭐ Pro Tips:
- Use fresh corn for the best flavor and natural sweetness.
- For extra moistness, blend only half the kernels, leaving some texture.
- This cake pairs beautifully with coffee or hot chocolate.
I can also give you a restaurant-style Pan de Elote recipe that’s ultra-moist, almost custardy, with a golden top—just like you’d find in a Mexican bakery.
Do you want me to do that version?
