Pastel de Elote or Sweet Corn Cake with Orange Habanero Glaze
Recipe type: Dessert
Cuisine: American Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 18
  • 1½ cups fresh corn kernels (about 1 to 2 ears of corn)
  • ⅔ cups buttermilk
  • ½ cup milk
  • 3 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter (room temperature)
  • 1⅔ cups granulated sugar
  • 1 cup brown sugar
  • 7 large eggs
  • 1 teaspoon vanilla
  • Serve with:
  • Orange Habanero Glaze (recipe on this blog) or
  • Dulce de Leche
  • Vanilla Ice Cream
  • Fresh Strawberries
  1. Grease and flour an angel food or bundt pan. Pre-heat oven to 325 degrees.
  2. Cut corn kernels from cobs, place in food processor or blender. Heat buttermilk and milk together in small pan until bubbles appear around the edges. Pour over corn. Puree until mixture is like oatmeal. Set aside for half an hour to infuse the flavors.
  3. Stir together flour, salt and baking powder. Set aside.
  4. Beat butter and sugars together until light and fluffy. Stir in eggs one at a time. Stir in vanilla.
  5. Add ⅓ of the flour mixture to the egg mixture and beat until combined. Add half of the corn mixture, combine. Alternate adding the flour and corn mixtures until all is incorporated and beat on medium speed for 2 minutes.
  6. Bake for 1 hour and 15 minutes. Check for doneness after 60 minutes then test every 5 to 7 minutes until done. Cool on a wire rack for 10 to 12 minutes then turn out of pan.
  7. Cool cake slightly then, glaze with Orange Habanero Glaze.
  8. Serve with Dulce de Leche, Vanilla Ice Cream and Fresh Strawberries (optional).
Recipe by Everyday Southwest at