Hi! I'm Ali. I've been traveling for ten years, collecting recipes from local people from Mexico. Check out our recipes submitted from women around the world with videos and printable PDFs. Explore Fritter >
Hola amigos! Today, I'm excited to share with you a delicious and authentic recipe for Pastel de Elote, also known as Mexican Corn Cake.
This sweet and savory cake is a staple in Mexican cuisine and is enjoyed as a dessert or a side dish.
Corn has been a fundamental crop in Mexican culture for thousands of years, and this cake celebrates its importance.
In fact, corn was considered a sacred plant by the ancient Aztecs, and they even had a goddess of corn named Chicomecóatl.
Today, corn remains an essential part of Mexican cuisine, and this cake is just one example of how versatile and delicious it can be.
This recipe uses fresh or frozen corn kernels, all-purpose flour, cornmeal, sugar, milk, vegetable oil, baking powder, salt, eggs, and vanilla extract.
It's easy to make and yields a cake that's moist and flavorful, with a crumbly topping that adds the perfect amount of sweetness.
Interesting fact:
Did you know that Pastel de Elote is also popular in other Latin American countries, such as Colombia and Venezuela?
In Colombia, it's known as Mazamorra, and it's made with white corn instead of yellow.
Whether you're looking for a new dessert to try or a unique side dish for your next Mexican-themed dinner party, this recipe for Pastel de Elote is sure to impress.
So why not give it a try and experience the rich cultural heritage and delicious flavors of Mexico? ¡Buen provecho!
