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You are here: Home » Mexican Desserts

Pan De Elote (Mexican Sweet Corn Cake)

Published: Sep 10, 2010 · Updated: Jan 29, 2021 by Mely Martínez

JUMP TO RECIPE

The pan de elote is a Mexican dessert made using fresh white corn and five other simple ingredients. It’s perfect for summer as it’s light and sweet. The pan de elote can be served as an appetizer or with ice cream for dessert. In this post, we will show you how to make the pan de elote!

Sweet Corn Cake

Summer is coming to an end and along with it goes with some of my most favorite things. Specifically, fresh summer produce!

Whenever I visit the farmers market this time of year, there is always an abundance of:

  • Zucchini
  • Tomatoes
  • Peppers
  • Fresh herbs
  • Fruits

And, of course, corn!

Juicy, sweet, and tender corn is one of my country’s staples used every day to make corn tortillas and an endless variety of tamales, corn masa, antojitos, atoles, soups, and desserts.

One of my favorite desserts is this sweet corn cake recipe. It’s so easy to make that you won’t believe you didn’t know about it before. So, go ahead and get yourself some fresh corn while they are still available and prepare this delightful dessert!

The Best Mexican Corn Dessert To Make

This pan de etole came out more like a soufflé rather than a cake because the corn here in the states is juicier than the one we have in Mexico.

Next time, I will let the juicy corn dry out for a few days so that the cake isn’t so wet. We want it to be moist but not soggy and actually make through.

My favorite version of this cake recipe does not use flour when I am using fresh Mexican corn. But, since the corn I have is juicier, you need flour for this recipe to soak up some of that moisture and so the cake is not so wet.

Even so, this sweet corn cake is usually all gone in less than 24 hours. So, if you are wondering what to do with that fresh corn at the market, here is your chance!

Frequently Asked Questions About Sweet Corn Cake

Before I share my recipe, here are a few questions I’ve been asked about homemade pastel de elote.

What is the difference between cornbread and corn cake?

Cornbread can be dense and firm, while pan de elote cake is light and eggy. Cornbread is also made with cornmeal and buttermilk, while my cake recipe is made with fresh corn and no milk.

Is this recipe for pan de elote sweet enough?

You can reduce the sugar if you like your cake less sweet. I personally think this corn cake is just perfect as it is, but feel free to adjust according to taste.

How many servings can I get with this sweet corn cake recipe?

This pastel de etole makes about 12 servings- perfect for a dinner party!

What pan do I need to make this corn cake?

You can use a round cake pan or a square pan that is around seven inches long and wide. If you have one, the springform pan will be perfect! You just need something with high sides, so it doesn’t spill over the pan.

Pan De Elote Recipe

Here is a list of ingredients you will need to make this dish...

  • Fresh white corn
  • Eggs (yolks and whites separated)
  • All-purpose flour
  • Butter
  • Sugar
  • Baking powder

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

ingredients needed for pan de elote

How To Make Mexican Sweet Corn Cake: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Clean And Prep The Corn

  • Start out by preheating the oven to 350F degrees and grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 ½-inch round pans). Set it aside. 
  • Remove the husks and the silk from the corn cob. Using a sharp knife, slice the kernels off from the cob as close to the husk as possible.

Note: You should have about 5 cups of kernels.

fresh corn kernels
  • Place the corn in your blender and mix until you have a creamy chunky texture.
pureeing fresh corn kernels in blender

Make Corn Cake Batter

  • In a mixing bowl, cream the butter using an electric hand mixer.
  • Add sugar, egg yolks and continue beating.
  • Then, mix in the corn mixture, baking powder, and flour.
making Mexican corn cake batter
  • In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm.
  • Add ¼ of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.
folding in shipped egg whites into corn cake better

Bake And Enjoy!

  • Pour the mixture into the baking pan.
pouring cake batter into pan
  • Bake in the oven for 1 hour or until a wooden pick inserted near the center of the cake comes out clean. You can also check by touching the cake lightly and waiting for it to spring back. It will have a nice golden color when done.

What To Serve With Pastel De Elote

In some parts of Mexico, this sweet corn cake is served with Mexican cream and roasted poblano pepper strips, but I just like it as a dessert. So, I like to serve it with a scoop of vanilla ice cream or fresh whipped cream.

Mexican sweet corn cake

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for Mexican corn cake, take a look at some of these other authentic Mexican recipes:

  • Mexican Strawberry Roll Cake
  • Tres Leches Cake
  • Peach Roll Cake
  • Panque (Cream Cheese Roll Cake)
  • Chimbo Sweet Bread

I hope you make this pan de elote! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

Pan De Elote (Mexican Sweet Corn Cake)

Mely Martínez
The pan de elote is a Mexican dessert that is made using fresh white corn and 5 other simple ingredients. It's perfect for summer as it's light, sweet, and refreshing. The pan de elote can be served as an appetizer or with ice cream for dessert. In this post, we will show you how to make the pan de elote!
4.77 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
0 mins
Total Time 1 hr 15 mins
Course Desserts
Cuisine Mexican
Servings 12
Calories 218 kcal

Ingredients
  

  • 4 eggs yolks and egg whites separated
  • ½ cup all purpose flour
  • 1 stick butter equivalent to ½ cup, or 4 ounces, or 113 grams
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 5 cups fresh white corn about 6 corn cobs

Instructions
 

  • Preheat oven at 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 ½-inch round pans. Set aside.
  • Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 5 cups of kernels.
  • Place corn in your blender and mix until you have a creamy chunky texture.
  • In a mixing bowl cream the butter using and electric hand mixer. Add sugar, egg yolks and continuing beating. Then mix in the corn mixture, baking powder and flour.
  • In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm. Add ¼ of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.
  • Pour the mixture into the baking pan.
  • Bake in the oven for 1 hour or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. It will have a nice golden color when done. In some parts of Mexico it is served with Mexican cream and roasted Poblano peppers strips, but I just like it as a dessert.

Nutrition

Calories: 218kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 91mgPotassium: 224mgFiber: 2gSugar: 18gVitamin A: 316IUVitamin C: 4mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Teresa M.

    July 26, 2021 at 9:56 am

    Hello Mely, I made this with all that extra corn I had & my question: Does the corn cake maintain a soft consistency in the middle? Kind of like a bread pudding? That’s how mine came out and it is delicious. I like how it is not a dry cake, it reminds of a kind of corn custard. Loved the recipe! Thanks!

    Reply
    • Mely Martínez

      July 26, 2021 at 1:19 pm

      Hello Teresa, this recipe renders a cake with a custard texture, if you want it with a bread-like texture you can add corn meal.

      Reply
  2. Carmen

    September 20, 2020 at 7:55 am

    5 stars
    Very good recipe. It’s really a keeper. Thank you Mely. Continue making our life happier with those great recipes.

    Reply
  3. Betty

    May 04, 2019 at 10:57 am

    Can you bake in a muffin pan

    Reply
    • mmartinez

      May 05, 2019 at 10:03 am

      Hello Betty,
      Yes, but watch out for the baking time. I'm pretty sure it will be less time.

      Reply
  4. Betty

    May 04, 2019 at 9:56 am

    Can you bake this in muffin pan? It looks so delicious but transporting to serve at the beach on cinco de mayo🏖😋

    Reply
    • mmartinez

      May 05, 2019 at 10:06 am

      Hello Betty,
      Yes, you can, reduce the cooking time and remove from oven when you see they look golden in the top and checking with a toothpick to see if they are cooked.

      Reply
  5. Laura Aguirre

    February 20, 2016 at 9:48 pm

    5 stars
    Hi Mely, I've really enjoyed following your recipes, and so far with great success! I've made the red pozole and the menudo, my family and I have enjoyed them so much. Today I'm trying tortillas de harina. Thanks for the wonderful recipes!

    Reply
  6. Ruchi

    February 04, 2014 at 9:46 am

    could you substitute the flour with masa flour to make this recipe gluten free? It look so good!

    Reply
    • Mely

      February 04, 2014 at 1:40 pm

      Yes, you can ! It works really good.

      Happy cookig.

      Reply
  7. Elihanline

    July 26, 2012 at 3:48 pm

    Muchas gracias por cada una de tus recetas, yo tambien como mexicana y viviendo lejos de mi familia me gusta compartir mis tradiciones y cultura con la familia de mi esposo, ya que todos son americanos.

    Y tu pagina es la 1ra que encuentro que te motiva a una nueva aventura en la cocina.

    Thank you so much, Mely.

    Reply
    • Mely

      July 26, 2012 at 3:54 pm

      Hola Elihanline,

      El blog lo empece pensando en mi hijo adolescente, que algun dia, el quisiera recrear lo que le cocino cuando ya sea un adulto y forme una familia. Pero luego tambien pense en todos los mexicanos que extrañana la comida de sus propias madres o abuelas. Quisiera que con cada receta les pudiera dar mas que un platillo, un abrazo.

      Saludos y que cocines muy rico.

      Mely

      Reply
  8. Apex

    June 13, 2011 at 12:32 pm

    Excellent recipe! I love sweet corn cake and this tasted fabulous! Thanks for a great recipe!

    Reply
  9. Ziho

    February 14, 2011 at 7:48 pm

    En realidad no habia encontrado alguna receta que se asemejara al pan de elote tan delicioso que venden por estos, rumbos la tomare e igual la compartire con familia en Canada que también extrañan este delicioso pan.

    Gracias

    Reply
  10. Mexico in my kitchen

    November 28, 2010 at 9:33 pm

    Hola Anilu,
    Glad to know it worked.
    Estuve visitando tu blog ojala siquieras escribiendo No he encontrado mucha gente de Tabasco que tenga blogs en ingles. Yo vivi 5 anios en Tabasco, asi que parte de mi tambien es Tabasquena. 🙂

    Saludos y un abrazo.

    Mely

    Reply
  11. Anilú

    November 28, 2010 at 8:06 pm

    Thanks for your reply. I made it today and turned out amazing. It was a bit too moist but next time I will let it dry longer. The taste was fab. Gracias otra vez Mely

    Reply
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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