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slice of Mexican pastel de elote

Pastel de Elote (Sweet Corn Cake)

Pastel de Elote is a traditional Mexican sweet corn cake that’s soft, moist, and just the right amount of sweet. It’s made with fresh corn, butter, and condensed milk, and baked to golden perfection. Comforting, simple, and full of flavor.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Mexican
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 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 fine ground cornmeal
  • 1 ½ tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla extract
Optional but recommended for flavor:
  • 1/2 tsp ground cinnamon
  • 2 tbsp sour cream or Mexican crema

Method
 

Step 1: Prep the Corn
  1. 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.
Step 2: Mix the Wet Ingredients
  1. In a large bowl, whisk together the eggs, sweetened condensed milk, melted butter, vanilla, and sugar. Stir in the blended corn.
Step 3: Add Dry Ingredients
  1. 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.
Step 4: Pour and Bake
  1. 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.
Step 5: Cool and Serve
  1. 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.