Mexican Corn Cake (Pan de Elote)

A rustic cake with a texture between a custard and a sponge. The crust is golden and crisp, while the center remains moist with corn kernels providing a unique bite.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 565
• Protein: 14 g
• Carbs: 74 g
• Fat: 24 g

Ingredients

• 333.3 g Corn ( drained )
• 260 g Whole sweetened condensed milk ( canned )
• 2.7 piece Egg ( whole )
• 66.7 g Minimum butter sweet ( melted )
• 100 g Corn flour ( sifted )
• 0.7 tbsp Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Blending the corn

   Pour the drained sweet corn into the blender. Pulse a few times to crush the kernels without turning them into a smooth purée; you want to keep some texture.

2. Preparing the batter

   Add the sweetened condensed milk, eggs, melted butter, and vanilla extract. Blend briefly again to combine. The batter should be thick and coat the spatula.

3. Folding in dry ingredients

   In a mixing bowl, combine the corn flour, baking powder, and a pinch of salt. Pour the liquid mixture over it and whisk until the batter is smooth.

4. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is ready when a knife blade comes out clean and the edges slightly pull away from the mold.

Chef's tips

• Don't blend the corn too finely; the texture of the kernels is what makes this cake special.
• Let it rest for 20 minutes before unmolding so the structure sets properly.

Storage

Keeps for 3 days in the refrigerator in an airtight container. It tastes even better the next day, served cold.