Pastel de Elote (Mexican Corn Cake)

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 379 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup milk
• 1 teaspoon ground cinnamon
• 5 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon baking powder
• 8 ears sweet white corn, husked
• 1 ¾ cups softened butter, plus more for baking dish
• 2 cups all-purpose flour, plus additional for dusting

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

Step 2

Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.

Step 3

Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.

Step 4

Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.

Step 5

Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.

Step 6

Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.