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how to make pan de elote

Pan de Elote

Author Vianney Rodriguez

Ingredients

  • 5-6 ears- fresh corn, husks and silk removed
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 4 large eggs, separated
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • Non-stick cooking spray

Instructions

  1. Preheat oven to 350 degrees. Lightly coat a 9x13 baking pan with non-stick cooking spray.

  2. With a sharp knife slice down along the cob, removing kernels from cob. You will need 4 cups of corn kernels.

  3. Place corn in a food processor, pulse to break down corn to a creamy chunky texture.

  4. In a stand mixer cream butter until light and fluffy.
  5. Add 1 cup sugar and egg yolks, continue mixing until well incorporated.
  6. Add corn, flour, and baking soda, mix until well incorporated.

  7. Whip egg whites until firm. Drop a spoonful of egg whites into corn batter, fold in gently. Continue adding egg white by spoonful, folding gently after each addition until all egg whites are completely combined into corn batter.

  8. Pour the mixture into the baking pan.

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

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

Recipe Notes

Serves 8 to 10