Mexican Corn Pie Pastel De Elote
Discover the irresistible charm of Mexican Corn Pie, or *Pastel de Elote*, a traditional favorite that blends sweet flavors with a delightful hint of spice. This rich and creamy dessert features fresh corn kernels pureed for a smooth texture that perfectly complements the sweetness of condensed milk and the warmth of vanilla and cinnamon. A touch of cornmeal and all-purpose flour gives it a subtle, crumbly structure, while butter and eggs create a luscious, moist bite. Baked to golden perfection, this versatile dish can be served warm or at room temperature, making it ideal for everything from family dinners to festive celebrations. Garnish with powdered sugar, whipped cream, or caramel drizzle for an extra touch of indulgence. With only 15 minutes of prep time and simple ingredients, this sweet corn dessert offers a taste of authentic Mexican tradition with every satisfying slice.
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 0.5 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup All-purpose flour
- 0.25 cup Cornmeal
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking dish with butter or non-stick spray.
In a blender or a food processor, puree the fresh corn kernels until smooth.
In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
Add the pureed corn to the bowl and mix well.
In a separate bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the corn mixture, mixing until well incorporated.
Add the sweetened condensed milk, evaporated milk, vanilla extract, and eggs to the mixture. Stir until smooth and fully combined.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the pie to cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature. Optionally, garnish with powdered sugar, whipped cream, or a drizzle of caramel.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 601.9 g | 219% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 408.0 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 2302 mg | 177% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5183 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
