Pan de elote/mexican sweet corn cake with caramel sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare a baking dish by greasing it with butter.
• STEP 2.In a blender, combine the corn kernels, milk, sugar, melted butter, and vanilla extract. Blend until smooth.
• STEP 3.In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
• STEP 4.Pour the blended corn mixture into the dry ingredients and stir until just combined.
• STEP 5.Pour the batter into the prepared baking dish and smooth the top with a spatula.
• STEP 6.Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 7.While the cake is baking, prepare the caramel sauce by melting butter in a saucepan over medium heat.
• STEP 8.Add the brown sugar and stir until dissolved. Cook for a few minutes until the mixture thickens slightly.
• STEP 9.Remove the cake from the oven and let it cool for a few minutes.
• STEP 10.Serve the pan de elote warm or at room temperature, drizzled with the caramel sauce.

Cooking Tips

• For a more intense corn flavor, you can add a few tablespoons of cornmeal to the blender along with the corn kernels.
• If you don't have fresh corn, you can use canned corn kernels, just make sure to drain them well.
• To make the caramel sauce thicker, cook it for a few more minutes until it reaches your desired consistency.
• You can also serve the pan de elote with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage and Serving

• Leftover pan de elote can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, you can warm individual slices in the microwave for a few seconds or in a preheated oven at 350掳F (175掳C) for a few minutes.
• Serve the cake as a dessert or a sweet treat with a cup of coffee or tea.
• You can also serve it as a brunch dish or as part of a dessert buffet for special occasions.