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Milk Street Recipe

Mexican Sweet Corn Cake

1¼ hours (25 minutes active) plus cooling

Mexican Sweet Corn Cake

This simple baked treat is ubiquitous in Mexican food markets, street stalls and restaurants. Called panqué de elote, pan de elote or pastel de elote, its texture lands somewhere between cake and cornbread while hinting at custard. In Mexico City, we had it for breakfast, as it’s commonly served, but finished with a dusting of powdered sugar, we think it also makes a casual, homey dessert. Cornmeal is not a typical ingredient in panqué de elote; we add a small amount to account for the fact that fresh Mexican corn used for making this type of cake is starchier and drier than the fresh corn available in the U.S. If you have more than 250 grams (1½ cups) corn after cutting the kernels from the ears, it’s best to save the extra for another use rather than use it in this recipe; the additional moisture may make the cake too wet. Yellow corn yields a cake with a warm golden hue, but white corn also works.

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MARCH 2020
FALCON ENAMELWARE WHITE + BLUE BOWLS, BLUE DEEP PLATES, GREY PINT JUG, BLUE PLATE SET, AND GREY TUMBLER

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