Pan de Elote con Queso is a beloved Mexican sweet corn cake that stands out for its incredibly moist and tender crumb, rich corn flavor, and the subtle savory notes from the cheese. Unlike traditional cakes made primarily with flour, this version relies heavily on fresh or frozen corn kernels, which are often blended to create a smooth batter with a delightful texture. The addition of cheese, typically a soft, crumbly cheese like queso fresco or even cream cheese, adds a unique tanginess and depth of flavor that beautifully complements the sweetness of the corn. The cake often has a slightly rustic and dense texture, making each bite incredibly satisfying. It’s a versatile cake that can be enjoyed for breakfast, as a snack, or as a light dessert. The natural sweetness of the corn is usually enhanced with a touch of sugar and sometimes a hint of vanilla or cinnamon. The result is a cake that is both comforting and unique, offering a true taste of Mexican culinary tradition. The aroma while baking is warm and inviting, a delightful blend of sweet corn and subtle cheesy notes. This individual serving presentation makes it perfect for parties or portion control, ensuring everyone gets a perfect piece of this delicious cake.
Ingredients:
- 2 cups fresh or frozen corn kernels (if frozen, thawed)
- 1 (14 ounce) can sweetened condensed milk
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crumbled queso fresco (or cream cheese, cut into small cubes)
- Optional: 1/4 teaspoon ground cinnamon
- Optional garnish: Extra crumbled queso fresco, a sprinkle of sugar
Equipment:
- Blender or food processor
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small mixing bowl
- Individual round baking pans (as shown in the image) or one 9-inch round or square baking pan
- Non-stick cooking spray or butter and flour for greasing
Instructions:
1. Prepare the Corn Mixture:
If using fresh corn, cut the kernels off the cobs. If using frozen corn, make sure it’s fully thawed. In a blender or food processor, combine the corn kernels, sweetened condensed milk, whole milk, melted butter, eggs, and vanilla extract. Blend until the mixture is mostly smooth but still has some small pieces of corn for texture. Do not over-blend into a completely smooth puree.
2. Combine Dry Ingredients:
In a separate small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. If using, whisk in the ground cinnamon as well.
3. Combine Wet and Dry Ingredients:
Pour the corn mixture from the blender into a large mixing bowl. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix; a few small lumps are okay.
4. Add the Cheese:
Gently fold in the crumbled queso fresco (or cubed cream cheese) into the batter. Distribute it evenly throughout.
5. Prepare the Baking Pans:
Preheat your oven to 350°F (175°C). Grease and flour individual round baking pans (or one 9-inch round or square baking pan). If using foil pans as shown, you may only need to lightly grease them or use baking spray.
6. Pour in the Batter:
Pour the corn batter evenly into the prepared baking pans, filling them about three-quarters full. If using one larger pan, pour the entire batter in.
7. Bake the Cake(s):
Bake the individual cakes for 20-25 minutes, or the larger cake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs attached. The top should be golden brown.
8. Cool the Cake(s):
Remove the baked cake(s) from the oven and let them cool in the pans for about 10-15 minutes before inverting them onto a wire cooling rack to cool completely. If serving directly from the foil pans, you can let them cool in the pans.
9. Garnish (Optional):
Once the cake(s) are cooled, you can garnish them with extra crumbled queso fresco or a light sprinkle of sugar for added visual appeal and a touch of sweetness.
10. Serve and Enjoy:
Pan de Elote con Queso is delicious served warm or at room temperature. It pairs wonderfully with a cup of coffee or a glass of milk. Enjoy this unique and flavorful Mexican sweet corn cake!
Tips and Variations:
- Corn Texture: Adjust the blending time to achieve your desired corn texture. Some prefer a smoother cake, while others like more noticeable pieces of corn.
- Cheese Variations: While queso fresco is traditional, you can experiment with other soft, mild cheeses like ricotta or even a mild cheddar for a different flavor profile.
- Spice it Up: For a hint of spice, you can add a pinch of ground chili powder to the batter.
- Vanilla Bean: For a more intense vanilla flavor, use the seeds from half a vanilla bean instead of vanilla extract.
- Lime Zest: A teaspoon of lime zest can add a bright citrusy note to the cake.
- Make Muffins: You can also bake this batter in muffin tins for individual corn cakes. Adjust the baking time accordingly.
- Topping: Some variations include a light glaze made with powdered sugar and a bit of milk or lime juice.
This recipe provides a detailed guide to making a delicious and authentic Pan de Elote con Queso. Enjoy the unique flavors and textures of this wonderful Mexican cake!