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!
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:
- Fresh herbs
And, of course, corn!
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
- 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!
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.
- Place the corn in your blender and mix until you have a creamy chunky texture.
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.
- 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.
Bake And Enjoy!
- Pour the mixture into the baking 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.
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!
Pan De Elote (Mexican Sweet Corn Cake)
- 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
- 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.