Homemade pastel de elote is one of the most beloved desserts in Mexican cuisine. Its sweet flavor and soft texture make it perfect with an afternoon coffee or as a delicious end to a family meal. In this article, you’ll discover not only the classic recipe but also variations, tips, and tricks to ensure your corn cake always turns out fluffy and delicious.
History and Tradition of Corn Cake
Corn (elote) is a sacred ingredient in Mexican culture. Since pre-Hispanic times, it has been a dietary staple and a symbol of abundance. Pastel de elote is a modern evolution of traditional corn-based dishes, adapted to contemporary baking methods.
Across many regions of Mexico, this cake is a staple at family gatherings, fairs, and celebrations. Its versatility means it can be served warm, at room temperature, or cold, and paired with many different toppings.
Essential Ingredients for Homemade Corn Cake
The traditional recipe doesn’t require complicated ingredients. Here’s the basic list for a fluffy, flavorful corn cake:
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6 tender corn cobs, kernels removed
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4 large eggs
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1 can of sweetened condensed milk
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1 cup of evaporated milk
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90 g (about 6 tbsp) of melted butter
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1 teaspoon baking powder
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½ cup sugar (optional, depending on the sweetness of the corn)
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A pinch of salt
Optional additions for a special touch:
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1 teaspoon vanilla extract
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A pinch of ground cinnamon
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Cream cheese for a creamier texture
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Shredded coconut for a tropical twist
Step-by-Step Preparation
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