With a cheerful yellow hue, a tender crumb, and a flavor that is a cross between tres leches cake and pineapple upside-down cake, Pan de Elote Mexicano (or Mexican Sweet Corn Cake) is the rustic summer dessert you need.
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TOTAL TIME: 58 mins
– canola oil– whole corn kernels, drained– sweetened condensed milk– butter, softened– packed light brown sugar– granulated sugar– vanilla extract– eggs- Tap to see more ...
Steps 3-4 – In a blender combine corn and sweetened condensed milk. Cover and blend.
– In a bowl beat the butter and brown sugar and granulated sugar with an electric mixer.
Steps 5-6 – Add vanilla, and eggs one at a time, beating well after each. Beat in corn mixture.
– In a small bowl combine flour, baking powder, and salt.
Steps 10-11 – Transfer to wire rack and cool for about 1 hour or to room temperature.
– Serve with ice cream, drizzled with honey, and sprinkle with cinnamon, if desired.