Mexican Corn Pie Pastel De Elote Food

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PASTEL DE ELOTE (MEXICAN CORN CAKE)

2018-06-08



Pastel de Elote (Mexican Corn Cake) image

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

Provided by Elva_Adriana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 9

Ingredients:

  • 8 ears sweet white corn, husked
  • 1 ¾ cups softened butter, plus more for baking dish
  • 5 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • ½ cup milk
  • 2 cups all-purpose flour, plus additional for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
  • Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
  • Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
  • Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
  • Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
  • Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g

MEXICAN CORN PIE (PASTEL DE ELOTE)

2009-10-09



Mexican Corn Pie (Pastel de Elote) image

This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.

Provided by keen5

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients:

  • shortening, to grease pie plate
  • 3 large eggs
  • 1 (8 3/4 ounce) can cream-style corn
  • 1 (10 ounce) package frozen corn, thawed and drained
  • 1/2 cup butter, melted
  • 1/2 cup yellow cornmeal
  • 1 cup sour cream
  • 4 ounces monterey jack cheese, cut in 1/2 inch cubes
  • 4 ounces sharp cheddar cheese, cut in 1/2 inch cubes
  • 1 (4 ounce) can chopped mild green chilies
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce

Steps:

  • Grease a 10 inch pie plate generously with shortening.
  • In a large bowl, beat eggs.
  • Add remaining ingredients and stir until thoroughly mixed.
  • Pour into pie plate and bake uncovered at 350 degrees for about one hour.
  • The pie may be baked and kept in the refrigerator for up to 3 days.
  • Reheat refrigerated pie at 350 degrees for about 20 minutes.
  • The pie may also be frozen after baking and kept frozen for up to 3 months.
  • Thaw and reheat at 350 degrees for about 20 minutes.

ELOTES (MEXICAN CORN IN A CUP)

2022-06-20



Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients:

  • 2 (15.5 ounce) cans whole kernel corn, drained
  • 4 tablespoons mayonnaise, or to taste
  • 4 tablespoons grated Parmesan cheese, or to taste
  • 4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
  • 1 lime, or more to taste

Steps:

  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

Top Asked Questions

  1. What is pastel de elote?
    Don’t get this corn cake mixed up with the more common American cornbread – Mexico's pastel de elote is loaded with fresh corn and sweetened with condensed milk. The resulting cake possesses a dense, moist texture not dissimilar to bread pudding.
  2. What are the different types of corn desserts?
    Some of the most popular corn desserts include Helado/Nieve de Elote (corn ice cream), Flan de Elote, and Pay de Elote. With just a few ingredients from your pantry and fridge, you can have this creamy and delicious corn custard pie in the oven in just a matter of minutes.
  3. What is Mexican corn cake made of?
    A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
  4. How do you make Jalisco corn cake?
    A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer. Cut kernels from ears of corn with a sharp knife.

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