Mexican Sweet Corn Cake: A Delicious & Easy Recipe

Mexican Sweet Corn Cake, or Pastel de Elote, is a delightful dessert that’s surprisingly easy to make and even easier to devour! Have you ever craved something sweet, comforting, and just a little bit different? This moist and tender cake, bursting with the natural sweetness of corn, is the answer to your dessert prayers. Forget dry, crumbly cakes – this one is melt-in-your-mouth delicious!

Pastel de Elote holds a special place in Mexican culinary traditions. Corn, a staple crop in Mexico for centuries, is celebrated in countless dishes, and this cake is a beautiful example of its versatility. Passed down through generations, each family often has their own unique twist on the recipe, making it a truly personal and cherished treat.

What makes this Mexican Sweet Corn Cake so irresistible? It’s the perfect balance of sweet and savory, with a creamy, almost pudding-like texture that’s incredibly satisfying. The natural sweetness of the corn shines through, complemented by hints of cinnamon and vanilla. Plus, it’s incredibly simple to prepare, requiring minimal ingredients and effort. Whether you’re looking for a crowd-pleasing dessert for a potluck or a comforting treat to enjoy on a cozy evening, this cake is guaranteed to be a hit. Get ready to experience a taste of Mexico with every bite!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream
• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• ½ cup shredded Monterey Jack cheese (optional)
• ¼ cup chopped fresh cilantro, for garnish (optional)
• Powdered sugar, for dusting (optional)

Preparing the Batter:

1. Cream the butter and sugar: In a large bowl, or the bowl of your stand mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. We want a nice, airy base for our cake!
2. Incorporate the eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps to prevent the batter from curdling. Then, stir in the vanilla extract. Vanilla adds a lovely warmth to the cake, complementing the sweetness of the corn.
3. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which is crucial for a good rise.
4. Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the sour cream, then another 1/3 of the dry ingredients, then the remaining sour cream, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, which we don’t want in this case.
5. Fold in the corn: Gently fold in the creamed corn and drained whole kernel corn until evenly distributed throughout the batter. The corn is the star of the show, so we want to make sure it’s well incorporated.
6. Add cheese (optional): If you’re using Monterey Jack cheese, gently fold it into the batter. The cheese adds a subtle savory note that balances the sweetness of the cake.

Baking the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center of the oven for even baking.
2. Prepare the baking pan: Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour. This will prevent the cake from sticking to the pan and make it easier to remove after baking. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy lifting.
3. Pour batter into the pan: Pour the batter into the prepared baking pan and spread it evenly.
4. Bake the cake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it. The cake should be golden brown on top.
5. Cool the cake: Let the cake cool in the pan for at least 15-20 minutes before cutting and serving. This allows the cake to set and makes it easier to handle.

Serving and Garnishing:

1. Cut and serve: Cut the cake into squares and serve warm or at room temperature.
2. Garnish (optional): Dust the cake with powdered sugar and garnish with chopped fresh cilantro, if desired. The powdered sugar adds a touch of sweetness, while the cilantro provides a fresh, herbaceous contrast.
3. Serving suggestions: This Mexican sweet corn cake is delicious on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also a great accompaniment to grilled meats or chili.

Tips and Variations:

• Spice it up: For a spicier kick, add 1-2 finely chopped jalapeños to the batter. Remember to remove the seeds and membranes for a milder heat.
• Add more cheese: Experiment with different types of cheese, such as cheddar, pepper jack, or cotija. You can also sprinkle some cheese on top of the cake before baking for a cheesy crust.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.
• Use fresh corn: If you have fresh corn on hand, you can use it instead of canned corn. You’ll need about 2 cups of corn kernels. Simply cut the kernels off the cob and use them in the recipe. You can even grill the corn first for a smoky flavor.
• Make it ahead: This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
• Adjust sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar by ¼ cup.
• Add other vegetables: Consider adding other vegetables like zucchini or carrots for added moisture and nutrients. Shred them finely and fold them into the batter along with the corn.
• Use different extracts: Experiment with different extracts like almond or lemon extract for a unique flavor profile.
• Make mini cakes: Pour the batter into muffin tins to make individual mini cakes. Reduce the baking time accordingly.
• Don’t overbake: Overbaking will result in a dry cake. Check for doneness frequently towards the end of the baking time.

Storage Instructions:

Store leftover Mexican Sweet Corn Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake, tightly wrapped, for up to 2 months. Thaw completely before serving.

Nutritional Information (approximate, per serving):

Calories: 350-450 (depending on ingredients and serving size)

Fat: 20-30g

Carbohydrates: 40-50g

Protein: 5-7g

Enjoy your delicious homemade Mexican Sweet Corn Cake!

Conclusion:

This Mexican Sweet Corn Cake is truly a must-try, and I’m not just saying that! It’s the perfect balance of sweet and savory, with a moist, tender crumb that practically melts in your mouth. The subtle sweetness of the corn is beautifully complemented by the warmth of the spices, creating a flavor profile that’s both comforting and exciting. Forget dry, bland corn cakes – this recipe delivers a burst of sunshine with every bite.

I know what you’re thinking: “Another corn cake recipe? What makes this one so special?” Well, it’s the combination of fresh corn (though canned works in a pinch!), the touch of cinnamon, and the secret ingredient – a hint of anise – that elevates this cake to a whole new level. It’s a simple recipe, yes, but the flavors are anything but ordinary. It’s the kind of cake that will have your family and friends begging for seconds, and trust me, you’ll be happy to oblige.

But the best part? It’s incredibly versatile! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Or, for a more savory twist, try topping it with a spoonful of salsa verde and a sprinkle of crumbled cotija cheese. It’s also fantastic alongside grilled chicken or fish, adding a touch of sweetness to balance out the savory flavors.

Here are a few more serving suggestions and variations to get your creative juices flowing:

* Spice it up: Add a pinch of cayenne pepper to the batter for a little kick.
* Go nutty: Fold in some chopped pecans or walnuts for added texture and flavor.
* Chocolate lover’s dream: Add chocolate chips to the batter for a decadent treat.
* Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend.
* Mini cakes: Bake the batter in muffin tins for individual servings.

I truly believe that this Mexican Sweet Corn Cake will become a staple in your kitchen. It’s perfect for potlucks, holidays, or simply a cozy night in. It’s a crowd-pleaser that’s easy to make and even easier to enjoy.

So, what are you waiting for? Grab your ingredients and get baking! I promise you won’t be disappointed. And when you do, please, please, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media (I’m @[YourSocialMediaHandle]), or even send me an email. I’m always eager to hear from fellow food lovers and see your culinary creations.

I’m confident that this recipe will bring a little bit of sunshine into your life. Happy baking, and I can’t wait to hear from you! Let me know if you have any questions, and I’ll do my best to help. Enjoy every delicious bite of this amazing Mexican Sweet Corn Cake!