Name: Pastel de Elote (Mexican Corn Cake)
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Sweet white corn, husked - 8 ears; Softened butter, plus more for baking dish - 1 ¾ cups; Eggs - 5; Sweetened condensed milk - 1 (14 ounce) can; Milk - ½ cup; All-purpose flour, plus additional for dusting - 2 cups; Baking powder - 1 tablespoon; Ground cinnamon - 1 teaspoon; Salt - ¼ teaspoon

Ingredients for - Pastel de Elote (Mexican Corn Cake)

1. Sweet white corn, husked 8 ears

2. Softened butter, plus more for baking dish 1 ¾ cups

3. Eggs 5

4. Sweetened condensed milk 1 (14 ounce) can

5. Milk ½ cup

6. All-purpose flour, plus additional for dusting 2 cups

7. Baking powder 1 tablespoon

8. Ground cinnamon 1 teaspoon

9. Salt ¼ teaspoon

How to cook deliciously - Pastel de Elote (Mexican Corn Cake)

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

2 . Stage

Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.

3 . Stage

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.

4 . Stage

Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.

5 . Stage

Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.

6 . Stage

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.