Pan de Elote (Mexican Sweet Corn Cake)
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
There’s no wrong way to eat Pan de Elote, or Mexican Sweet Corn Cake. As a treat with your morning coffee or for dessert, every bite is absolutely delicious.
  • 1 stick butter (divided)
  • 1¾ cups of flour + 2 tablespoons flour (divided)
  • 5 eggs
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup evaporated milk
  • 6 cups of corn (or 8 ears of corn, kernels removed)
  • 2 tablespoons baking powder
  • pinch of salt
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees F.
  2. Butter the pan.
  3. Flour the pan using 2 tablespoons flour.
  4. Add remaining butter, eggs, sweetened condensed milk, evaporated milk, and half the corn to a blender.
  5. Blend until smooth.
  6. Add the remaining corn and blend.
  7. For more corn texture, blend slightly.
  8. For less corn texture, blend until smooth.
  9. In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
  10. Stir to combine.
  11. Mix the corn mixture with the dry ingredients.
  12. Stir until well combined.
  13. Pour the batter into the pan.
  14. Bake for 45 minutes, or until a toothpick comes out clean.
Recipe by Mamá Maggie's Kitchen at