There’s something magical about sweet corn in dessert form. It’s humble, familiar, and yet—when baked into a pastel de elote—it becomes something you can’t stop eating. If you’ve never tried sweet corn in a cake, this is your invitation.
This Mexican-style sweet corn cake is dense, moist, a little crumbly, and carries a gentle sweetness that wraps around your tastebuds like a warm hug.
Think cornbread’s sweeter, softer cousin—but with more personality. This isn’t your average cake. It’s buttery, rustic, and unapologetically corn-forward.
What Is Pastel de Elote?
Pastel de elote is a traditional Mexican dessert made with fresh corn, butter, sugar, and sometimes a hint of cinnamon or vanilla.
The texture falls somewhere between a pudding and a cake—dense but soft, moist but not wet. It’s a staple in many Mexican households, especially during celebrations.
You might’ve seen similar dishes like El Torito sweet corn cake or Chi Chi’s sweet corn cake at Mexican restaurants in the U.S. Those are often served as a side dish—this one steals the show as dessert.

Ingredients You’ll Need
Here’s the no-fuss list. No hard-to-find ingredients. No complicated techniques. Just good stuff that comes together in a beautiful way.
- 3 cups sweet corn kernels (fresh or frozen, not canned)
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup cornmeal (preferably fine ground)
- 1 ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
Optional:
- 1/2 tsp cinnamon for a warm edge
- 2 tbsp sour cream or crema for extra moisture
Instructions

Step 1: Blend the Corn
Toss the corn kernels into a blender or food processor. Give it a few pulses until it’s mostly smooth, but still has some texture. You’re not looking for baby food here—just a rough purée.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, condensed milk, melted butter, vanilla, and sugar. Fold in the corn purée.
Step 3: Combine Dry Ingredients
In a separate bowl, mix the flour, cornmeal, baking powder, cinnamon (if using), and salt. Add the dry mix to your wet mix and stir gently until just combined.
Step 4: Bake
Pour the batter into a greased 9-inch round cake pan or a square baking dish. Bake at 350°F (175°C) for about 45–50 minutes, or until a toothpick poked in the center comes out clean.
Let it cool slightly before serving. This cake is just as happy warm as it is chilled.
Serving Tips
This pastel de elote sweet corn cake doesn’t need frosting—it shines on its own. But if you want to dress it up:
- Drizzle with a bit of honey or sweetened condensed milk
- Dust with powdered sugar
- Serve with a dollop of whipped cream or crema
- Add jalapeños and lime zest for a savory-sweet twist
You could even treat it like a brown butter corn cake and finish it with a light brush of—you guessed it—brown butter.
Storage
Room temperature? 2 days, covered.
Fridge? Up to 5 days.
Freezer? Yes. Wrap it tightly and freeze for up to 2 months. Just thaw and warm slightly to bring back the magic.
Jesse’s Kitchen Notes
I’ve made this corn cake in a cast iron skillet for that golden crust—chef’s kiss. I’ve also swapped in Jiffy corn muffin mix when I was short on cornmeal. You can cut the sugar a bit if your corn is super sweet. And once? I added chopped jalapeños and it became a whole new beast—sweet heat!
This cake is a blank canvas. Want to make it into a sweet corn layer cake? Double the recipe, stack it up, and add a thin layer of whipped cream in between. Don’t be afraid to riff.
Why You’ll Love This Recipe
- No fancy mixers or hard-to-pronounce ingredients
- Naturally gluten-friendly if you sub the flour for almond flour
- It walks the line between dessert and comfort food
- Loved by adults, kids, and even picky “I-don’t-like-corn” folks
Whether you’re celebrating a summer barbecue or just want something new to bake on a rainy Sunday, this corn cake delivers.

Related Recipes to Try Next
- Steamed Sweet Corn Cake with Cinnamon
- Easy Sweet Corn Cake (No Mixer Required)
- Corn Cakes with Jalapeño & Lime
- Sweet Cornbread Muffins with Honey Butter
- Sweet Corn Pudding Bake
Tips for Trying This Pastel de Elote Sweet Corn Cake
If this is your first corn cake rodeo, don’t sweat it. Here are some tips straight from my kitchen to yours:
1. Choose the Right Corn
Fresh corn off the cob gives this cake unbeatable flavor and texture. But let’s be honest—we don’t always have fresh corn on hand. Frozen sweet corn (thawed and well-drained) is a perfectly acceptable plan B. Just don’t use creamed corn or anything from a can swimming in liquid.
2. Don’t Overblend
The best pastel de elote has tiny bits of corn still intact. It shouldn’t be totally smooth—think rustic, not refined.
3. Try It Warm
There’s something about eating this cake while it’s still warm that makes it feel extra indulgent. It melts on your tongue and tastes like a cozy blanket. Just a few seconds in the microwave the next day can bring that comfort back.
4. Make It Savory-Sweet
Want to surprise your guests (or your own taste buds)? Add a handful of shredded cheddar cheese, a few diced jalapeños, and a pinch of chili powder to the batter. You’ll turn this into a spicy-sweet corn cake that walks the line between dessert and dinner.
5. Double It for Gatherings
This cake disappears fast. If you’re feeding a crowd or want leftovers (trust me—you do), double the recipe and bake it in a 9×13 dish. Adjust baking time accordingly—likely around 55–60 minutes.
6. Experiment with Toppings
- Crème fraîche + lime zest
- Whipped cinnamon butter
- A drizzle of cajeta (Mexican caramel)
- A scoop of vanilla bean ice cream
It’s a flavor playground. Make it yours.
Final Thought: Why I Keep Coming Back to This Recipe
Sometimes, you just want a dessert that doesn’t try too hard. Pastel de elote feels old-school in the best way—comforting, unpretentious, and quietly spectacular.
It reminds me of late summer dinners, folding warm cake into napkins to sneak a second slice. Of laughing with friends around the table as someone “accidentally” cuts a bigger piece. It’s nostalgic, but still leaves room for creativity.
I bake a lot. But this one? This one stays in rotation.
Whether you call it sweet corn cake, Mexican corn cake, or pastel de elote—it’s worth firing up the oven for. And I hope it finds a happy place in your recipe box too.

Pastel de Elote (Sweet Corn Cake)
Ingredients
Method
- Add the sweet corn to a food processor or blender. Pulse a few times until mostly smooth but still slightly chunky—don’t turn it into a puree.
- In a large bowl, whisk together the eggs, sweetened condensed milk, melted butter, vanilla, and sugar. Stir in the blended corn.
- In another bowl, mix flour, cornmeal, baking powder, salt, and cinnamon (if using). Add this dry mix to the wet bowl. Stir until just combined—don’t overmix.
- Grease a 9-inch round cake pan or baking dish. Pour in the batter. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted comes out clean.
- Let it cool for 15 minutes before slicing. Serve warm or chilled. Optional: drizzle with honey or top with whipped cream.
Notes
- You can use frozen corn if fresh isn’t available—just thaw and drain it well.
- Avoid canned corn—it’s too watery and dulls the flavor.
- Want a smoother texture? Blend the corn a bit more, or strain it.
- For a firmer “cake” feel, add an extra egg and a touch more flour.
- This cake stores beautifully in the fridge for up to 5 days and can be frozen too.
Frequently Asked Questions (FAQ)
Can I use canned corn?
You can, but it’s not ideal. Canned corn tends to be too soft and watery. Frozen or fresh corn gives better texture and flavor.
Is this the same as Chi Chi’s sweet corn cake?
Very close. Chi Chi’s version leans a bit more on the savory side and is served as a side dish. This pastel de elote skews dessert—sweeter, richer, and a bit denser.
Can I make this in advance?
Yes! In fact, the flavor deepens after a day. Bake, cool, and refrigerate. Reheat or serve chilled—your call.
How can I make it more cake-like?
Add an extra egg and 1/4 cup more flour to get a fluffier, more traditional cake texture.
Can I make it dairy-free?
Swap the butter for coconut oil and use coconut condensed milk. It’ll be a little different, but still dreamy.
