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Moist corn cake with a naturally sweet flavor is a beloved Mexican baked treat. This vegetarian, family-friendly dessert is a fresh, simple confection showcasing Mexico's prized corn.
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with butter.
In a blender, combine the fresh corn kernels, eggs, and sweetened condensed milk; blend until the mixture is mostly smooth, but a few corn bits remain for texture.
Transfer the blended mixture to a large bowl and add melted unsalted butter and vanilla extract, stirring well to incorporate.
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture until just combined—avoid over-mixing.
Pour the batter into the prepared pan, smoothing the top. Bake on the center rack for 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
Cool the pastel de elote in the pan for 15 minutes before unmolding. Serve warm or at room temperature for best flavor and moisture.
