Pastel de Elote
Indulge in the sweet, creamy delight of *Pastel de Elote*, a classic Mexican corn cake that highlights the natural sweetness of fresh corn. This moist and tender dessert is crafted with a blend of freshly scraped corn kernels, rich sweetened condensed milk, buttery goodness, and a hint of vanilla for a perfectly balanced flavor. Light and fluffy with the help of baking powder, this easy-to-make cake has a golden, slightly caramelized crust that's irresistible. Prepared in just 20 minutes and baked to perfection in under an hour, *Pastel de Elote* is the ultimate comfort dessert, perfect for any occasion. Serve it warm or cooled with a dusting of powdered sugar or a dollop of whipped cream to elevate its rustic charm. Whether you're looking for a nostalgic Latin-inspired treat or a unique dessert to impress guests, this sweet corn cake will have everyone coming back for seconds! Perfect keywords for this recipe: Mexican corn cake, sweet corn dessert, easy pastel de elote recipe, fresh corn cake.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (from about 4-5 ears of corn)
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar
- 4 eggs
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons baking powder
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and generously butter a round 9-inch cake pan.
In a blender, combine the corn kernels, softened butter, sugar, eggs, and sweetened condensed milk. Blend until the mixture is smooth and well combined.
Add the baking powder, flour, vanilla extract, and salt to the blender. Blend again until all ingredients are just incorporated and the batter is smooth.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Place the cake pan in the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
Carefully transfer the cake to a wire rack to cool completely.
Once cooled, slice and serve your Pastel de Elote on its own or with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 49.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 380 mg | 8% | |
*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.
