Pan de Elote

Why You’ll Love This Recipe

Pan de Elote, or Mexican Sweet Corn Cake, is a moist, tender, and lightly sweet treat made from fresh corn and often enjoyed as a dessert or breakfast pastry. With its custard-like texture and naturally sweet corn flavor, it’s a comforting dish that comes together easily and pairs beautifully with coffee or a drizzle of condensed milk. Whether served warm or cold, this rustic cake is a simple yet satisfying favorite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh corn kernels (or thawed frozen corn)eggsunsalted buttersweetened condensed milkevaporated milkall-purpose flourbaking powdervanilla extractsaltground cinnamon (optional)

directions

Preheat your oven to 350°F (175°C) and grease a baking dish or 9×13-inch pan.

In a blender or food processor, combine the corn, eggs, melted butter, condensed milk, evaporated milk, and vanilla extract. Blend until mostly smooth but slightly chunky for texture.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon if using.

Pour the wet mixture into the dry ingredients and stir until just combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let the pan de elote cool slightly before slicing and serving.

Serve warm, room temperature, or chilled, optionally topped with a drizzle of condensed milk or dusting of cinnamon.

Servings and timing

This recipe yields 8-10 servings.Preparation time: 15 minutesBaking time: 45–55 minutesCooling time: 10 minutesTotal time: 1 hour 10 minutes

Variations

Add a bit of grated cheese (like Cotija or queso fresco) for a savory-sweet combo.

Use coconut milk instead of evaporated milk for a tropical twist.

Add chopped jalapeños or green chiles for a spicy variation.

Top with whipped cream and fresh fruit for a dessert presentation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.Reheat individual slices in the microwave for 20–30 seconds.Freezing is not recommended as it can affect the texture.

FAQs

What does pan de elote taste like?

It’s mildly sweet with a distinct corn flavor and a texture between cornbread and custard.

Can I use canned corn?

Yes, just make sure to drain it well before blending.

Is this the same as cornbread?

No, pan de elote is softer, moister, and sweeter than traditional American cornbread.

Can I make it ahead of time?

Yes, it tastes great chilled or at room temperature, so it’s perfect for prepping in advance.

Do I need a blender?

A blender or food processor is ideal to achieve the smooth texture, though you can mash the corn by hand for a chunkier version.

Can I reduce the sugar?

You can use less condensed milk or replace some with regular milk, but the sweetness will change.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free blend that works for baking.

What should I serve it with?

It’s great with coffee, milk, or topped with a bit of cream or fruit.

Does it rise much?

It rises slightly due to the baking powder but remains dense and moist.

Can I add vanilla or cinnamon?

Yes, both enhance the flavor and are common additions.

Conclusion

Pan de Elote is a traditional Mexican sweet corn cake that’s easy to love and even easier to make. With its rich texture and sweet corn flavor, it’s a comforting, nostalgic dessert or snack that fits any occasion. Try it warm or cold, and enjoy a slice of Mexico’s sweet culinary heritage right at home.

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