Mexican Corn Cake

Also known as “pastel de elote”, this rich corn cake makes a great addition to a Cinco de Mayo feast.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 1 hour


  • 8 ears Sweet White Corn, husks removed
  • 1 3/4 c. Butter, softened
  • 5 Eggs
  • 1 (14 oz.) can Sweetened, Condensed Milk
  • 1/2 c. Whole Milk
  • 2 c. All-Purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1/4 tsp. Salt


  1. Preheat oven to 350 degrees. Thoroughly grease and flour a 9" cake pan, then set in freezer until needed.

  2. Using a sharp knife, carefully slice kernels from corn cob. Transfer to a blender and puree with eggs, condensed milk, and whole milk until smooth. In a bowl, beat softened butter until whipped and creamy; pour in corn mixture and beat until combined.

  3. Sift flour, cinnamon, and salt together in a large bowl, then slowly mix into wet ingredients. Pour batter into a greased pan and bake for about 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for about 15 minutes in the pan before transferring to a wire rack to finish cooling.

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