Pan de Elote

A Mexican sweet corn cake made traditionally with fresh corn, sugar, and egg whites. Pan de elote is light, fluffy, and sweet.

A delicious addition to your Thanksgiving table pan de elote brimming with fresh corn flavor and paired perfectly with cranberries.

This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.

Pan de elote is a Mexican sweet corn cake made with fresh corn, egg whites and lightly sweetened. Also known as pastel de elote.

Every family has their own variation on pan de elote. My Abuelita loved adding rajas de poblano to her pan de elote, while my Tia adds a can of sweetened condensed milk.

I love the simplicity of the fresh corn flavor with a touch of sweetness. Pan de elote is light, fluffy and holds its own on the Thanksgiving table.

TIPS ON MAKING PAN DE ELOTE

Lightly coat a 9×13 baking pan with non-stick cooking spray.

With a sharp knife slice down along the cob, removing kernels from cob. You will need 4 cups of corn kernels. I like to place on cob in a bowl, trim off both ends of cob and run my knife show each side. The bowl help to capture the kernels.

Place corn in a food processor, pulse to break down corn to a creamy chunky texture. You are looking for a thick, creamy texture. Pulse to break down the kernels, but not puree them.

We want to cream butter until light and fluffy before adding sugar and egg yolk. Add corn, flour, and baking soda, mix until well incorporated.

Whip egg whites until firm. Add the egg whites a little at a time, gently folding in with each addition. You want to incorporate the egg white without deflating them.

Bake in the oven for 1 hour or until a wooden pick inserted near center of cake comes out clean.

Allow to cool for 20 minutes, sprinkle with remaining 2 tablespoon of sugar, slice and serve.

Store leftovers in fridge in plastic wrap.