Pastel De Elote Mexican Corn Cake Recipes

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PASTEL DE ELOTE (MEXICAN CORN CAKE)



Pastel de Elote (Mexican Corn Cake) image

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.

Provided by Elva_Adriana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
  • Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
  • 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.
  • Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
  • Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
  • 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.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g

PASTEL DE ELOTE OR SWEET CORN CAKE WITH ORANGE HABANERO GLAZE



Pastel de Elote or Sweet Corn Cake with Orange Habanero Glaze image

Provided by Sandy Hoopes

Categories     Dessert

Time 1h35m

Yield 12 to 18

Number Of Ingredients 16

1½ cups fresh corn kernels (about 1 to 2 ears of corn)
⅔ cups buttermilk
½ cup milk
3 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter (room temperature)
1⅔ cups granulated sugar
1 cup brown sugar
7 large eggs
1 teaspoon vanilla
Serve with:
Orange Habanero Glaze (recipe on this blog) or
Dulce de Leche
Vanilla Ice Cream
Fresh Strawberries

Steps:

  • Grease and flour an angel food or bundt pan. Pre-heat oven to 325 degrees.
  • Cut corn kernels from cobs, place in food processor or blender. Heat buttermilk and milk together in small pan until bubbles appear around the edges. Pour over corn. Puree until mixture is like oatmeal. Set aside for half an hour to infuse the flavors.
  • Stir together flour, salt and baking powder. Set aside.
  • Beat butter and sugars together until light and fluffy. Stir in eggs one at a time. Stir in vanilla.
  • Add ⅓ of the flour mixture to the egg mixture and beat until combined. Add half of the corn mixture, combine. Alternate adding the flour and corn mixtures until all is incorporated and beat on medium speed for 2 minutes.
  • Bake for 1 hour and 15 minutes. Check for doneness after 60 minutes then test every 5 to 7 minutes until done. Cool on a wire rack for 10 to 12 minutes then turn out of pan.
  • Cool cake slightly then, glaze with Orange Habanero Glaze.
  • Serve with Dulce de Leche, Vanilla Ice Cream and Fresh Strawberries (optional).

MEXICAN CORN PIE (PASTEL DE ELOTE)



Mexican Corn Pie (Pastel de Elote) image

This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.

Provided by keen5

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

shortening, to grease pie plate
3 large eggs
1 (8 3/4 ounce) can cream-style corn
1 (10 ounce) package frozen corn, thawed and drained
1/2 cup butter, melted
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces monterey jack cheese, cut in 1/2 inch cubes
4 ounces sharp cheddar cheese, cut in 1/2 inch cubes
1 (4 ounce) can chopped mild green chilies
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Steps:

  • Grease a 10 inch pie plate generously with shortening.
  • In a large bowl, beat eggs.
  • Add remaining ingredients and stir until thoroughly mixed.
  • Pour into pie plate and bake uncovered at 350 degrees for about one hour.
  • The pie may be baked and kept in the refrigerator for up to 3 days.
  • Reheat refrigerated pie at 350 degrees for about 20 minutes.
  • The pie may also be frozen after baking and kept frozen for up to 3 months.
  • Thaw and reheat at 350 degrees for about 20 minutes.

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