Best 3 Pastel De Elote Mexican Corn Cake Recipes
Pastel de elote, also known as Mexican corn cake, is a traditional and delectable dish that combines the flavors of sweet corn, creamy ricotta cheese, and a hint of cinnamon. Originating from the vibrant culinary landscape of Mexico, this cake is often enjoyed as a dessert or a sweet treat. Pastel de elote captivates the senses with its delightful aroma, tender texture, and harmonious blend of flavors. Its preparation involves a simple and straightforward process, making it an accessible recipe for home cooks of all levels. In this article, we will embark on a culinary journey to explore the best recipe for pastel de elote, unraveling the secrets behind its enticing taste and texture, and providing step-by-step instructions to guide you in creating this delightful dish.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Elva_Adriana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
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
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)
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
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.
Tips:
- For the creamiest corn cake, use fresh corn kernels. If you're using frozen corn, thaw it completely before using.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 45 minutes.
- Let the cake cool completely before serving. This will help it to set and hold its shape.
- Serve the cake with your favorite toppings, such as sour cream, salsa, or guacamole.
Conclusion:
Pastel de elote is a classic Mexican dessert that is perfect for any occasion. It's easy to make, delicious, and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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