Mexican Corn Pie Pastel De Elote Recipes

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• 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.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• 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.

PAN DE ELOTE (MEXICAN SWEET CORN CAKE)

Steps:

• Preheat oven to 350 degrees F.
• Butter the pan.
• Flour the pan using 2 tablespoons flour.
• Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
• Blend until smooth.
• Add the remaining corn and blend.
• For more corn texture, blend slightly.
• For less corn texture, blend until smooth.
• In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
• Stir to combine.
• Mix the corn mixture with the dry ingredients.
• Stir until well combined.
• Pour the batter into the pan.
• Bake for 45 minutes, or until a toothpick comes out clean.

MEXICAN CORN PIE (PASTEL DE ELOTE)

Steps:

• Grease a 10 inch pie plate generously with shortening.
• In a large bowl, beat eggs.
• Add remaining ingredients and stir until thoroughly mixed.
• Pour into pie plate and bake uncovered at 350 degrees for about one hour.
• The pie may be baked and kept in the refrigerator for up to 3 days.
• Reheat refrigerated pie at 350 degrees for about 20 minutes.
• The pie may also be frozen after baking and kept frozen for up to 3 months.
• Thaw and reheat at 350 degrees for about 20 minutes.

PASTEL DE ELOTE OR SWEET CORN CAKE WITH ORANGE HABANERO GLAZE

Steps:

• Grease and flour an angel food or bundt pan. Pre-heat oven to 325 degrees.
• Cut corn kernels from cobs, place in food processor or blender. Heat buttermilk and milk together in small pan until bubbles appear around the edges. Pour over corn. Puree until mixture is like oatmeal. Set aside for half an hour to infuse the flavors.
• Stir together flour, salt and baking powder. Set aside.
• Beat butter and sugars together until light and fluffy. Stir in eggs one at a time. Stir in vanilla.
• Add ⅓ of the flour mixture to the egg mixture and beat until combined. Add half of the corn mixture, combine. Alternate adding the flour and corn mixtures until all is incorporated and beat on medium speed for 2 minutes.
• Bake for 1 hour and 15 minutes. Check for doneness after 60 minutes then test every 5 to 7 minutes until done. Cool on a wire rack for 10 to 12 minutes then turn out of pan.
• Cool cake slightly then, glaze with Orange Habanero Glaze.
• Serve with Dulce de Leche, Vanilla Ice Cream and Fresh Strawberries (optional).