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Mexican Sweet Corn Cake (Pastel De Elote)

Mexican Sweet Corn Cake
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A delicious cross between cornbread and a creamy pudding! This authentic Mexican Sweet Corn Cake is dense, moist, and subtly sweet. It’s the perfect comfort food, great as a unique side dish or a warm dessert.

Ingredients

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  • 1 ½ cups corn (fresh, frozen & thawed, or canned & drained)
  • ½ cup unsalted butter, softened to room temperature
  • ¼ cup masa harina
  • ¼ cup water
  • ½ cup yellow cornmeal
  • ⅓ cup granulated sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp whole milk

Instructions

  1. Prep Oven & Base: Preheat your oven to 350°F (175°C). In a large bowl, use a mixer to beat the softened butter until light and creamy. Beat in the masa harina and water until a smooth paste forms.
  2. Process the Corn: Add the corn to a food processor and pulse just a few times until it’s broken up but still chunky. Do not purée! Stir the chunky corn into your butter mixture.
  3. Combine Mixtures: In a separate bowl, whisk together the cornmeal, sugar, baking powder, and salt. Stir in the milk to create a thick paste. Gently fold this into the corn mixture until everything is just combined—be careful not to overmix.
  4. Create a Water Bath: Pour the batter into an ungreased 8×8-inch baking pan. Place this pan inside a larger (9×13-inch) pan. Carefully pour hot water into the larger pan until it comes about one-third of the way up the sides of the smaller pan. Cover the 8×8-inch pan tightly with aluminum foil.
  5. Bake: Place the entire setup in the oven and bake for 50-60 minutes. The cake is done when the center is set. A toothpick inserted might still have a few moist crumbs, which is perfect.
  6. Cool & Serve: Carefully remove the pans from the oven. Lift the cake pan out of the water bath and let it cool on a wire rack for at least 10 minutes before serving.

Notes

  • Serving Suggestions: This cake is best served warm! Use an ice cream scoop to portion it into bowls. It’s a fantastic side for savory dishes like enchiladas or BBQ, and it’s a stellar dessert with a scoop of vanilla ice cream.
  • Tips & Tricks: Don’t skip the water bath! It’s the secret to the cake’s signature moist, pudding-like texture. Also, keeping the corn chunky is key to getting those sweet pops of flavor.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it (well-wrapped) for up to 3 months. Reheat individual servings in the microwave for 30-45 seconds.

Find it online: https://sabormexicana.com/mexican-sweet-corn-cake/