Pan de Elote is a cake made with fresh corn, eggs, flour and condensed milk. It is very moist and mildly sweet with an intense corn flavor. This was my favorite treat when I was a kid. My dad would often take us to “La Carretera” on Sunday -a big road along side the mountains with a ton of restaurants, shops and farmers market- We would buy this cake fresh right out of the brick oven and it was just glorious; but you know me, I like being extra. I made a caramel sauce to drizzle all over the cake to give it another layer of flavor and sweetness.
I love how great this cake turned out! I think it is very, very close to the one I used to have when I was a kid. The only thing that would make it better is eating by the mountains with the fam. Hopefully we get to do it in the near future but for now, let me go grab another slice.
Find recipe below!
Pan de Elote/ Mexican Corn Cake
- 4 ears of corn
- 1 can sweetened condensed milk
- 1 cup of all purpose flour
- 1/2 teaspoon of salt
- 2 teaspoons baking powder
- 2 sticks of butter, room temperature
- 4 eggs, room temperature
- 1 teaspoon vanilla
- —-For the Caramel Sauce—
- 1 cup sugar
- 6 tablespoon of butter, divide into tablespoons
- 1/2 cup heavy cream
- 1/2 teaspoon of salt
- Preheat oven to 350 degrees. Grease and flour an 8″ cake pan.
- shuck the corn and set aside.
- Add the condensed milk and corn to the blender and blend just for a few seconds. Do not blend until completely smooth, make sure you can still see some texture from the corn. Set aside.
- Sift to together the flour, salt and baking powder. Set aside.
- In a mixer, cream the butter until light and fluffy, add the vanilla and eggs, one at a time. Mix until well combined.
- Add the corn mixture to the butter mixture and mix again. Add the flour in two or three batches and mix until well incorporated. The batter will be thick and lumpy, that’s exactly what you want.
- Pour the batter into prepared baking pan and bake for 50 to 55 minutes or until a tooth pick inserted in the center comes out clean. Remove from the oven and let it cool while you make the caramel sauce.
- In a sauce pan, add the sugar and turn the heat to medium low. Using a wooden spoon stir the sugar several times. The sugar will clump up and eventually melt turning into a light amber color. Be careful not to burn it or the caramel will be bitter.
- Lower the heat and add the butter, be careful as it will bubble up! stir constantly until is all melted.
- Return the heat to medium and cook for 5 more minutes. Slowly add the heavy cream. Again, careful! It will bubble up. Stir constantly until all the heavy cream has been incorporated and let it cook for one more minute. Let the caramel cool down a little before using it. If it becomes hard (it will when cold) warm it up in the microwave for just a few seconds.
- Remove the corn cake from the pan, cut into slices and serve it with a generous drizzle of caramel sauce.