Delicioso Pan De Elote Recipe

I absolutely adore this Pan de Elote recipe because it channels that perfect blend of sweet and savory with the delightful creaminess from the sweetened condensed milk and the subtle crunch from the fresh corn. Plus, it feels like a warm hug straight from the oven—just the kind of nostalgic comfort food that makes any gathering feel special and cozy.

I adore Delicioso Pan De Elote for its warm and comforting flavors. Sweet corn adds natural sweetness, while sweetened condensed milk lends a creamy texture.

Unsalted butter, vanilla extract, and simple homestyle baking make this a rich and delightful treat.

Ingredients

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Ingredient Quantities

• 1 cup fresh corn kernels (or canned, drained)
• 1 cup sweetened condensed milk
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1/2 cup whole milk

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9-inch round cake pan.

2. In a blender, combine the fresh corn kernels, sweetened condensed milk, eggs, vanilla extract, and whole milk. Blend until smooth.

3. In a large mixing bowl, combine the following ingredients: all-purpose flour, baking powder, salt, and sugar. Whisk them together thoroughly.

4. Put the mixture of blended corn into the dry ingredients and stir until combined.

5. Incorporate the mixed melted butter into the batter until fully coupled.

6. Fill the prepared cake pan with batter, smoothing it across the top with a spatula.

7. Put the pan in the oven that you have heated previously and bake for 40 to 45 minutes. When it is done, the top should be golden brown. If you stick a toothpick into the center and pull it out, it should look clean.

8. Take the bread out of the oven. Let it rest in the pan for almost 10 minutes, but don’t wait much longer than that. You want it to cool, but it should still be warm enough to release from the pan without any fight.

9. Use a knife to separate the edges of the bread from the pan, and then turn the pan upside down to let the bread drop onto a wire rack. Let it cool completely.

10. Present the Pan de Elote hot or at ambient temperature, serving it with a possible light coat of powdered sugar or a small amount of whipped cream, should you like.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Blender
4. Large mixing bowl
5. Whisk
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Knife
10. Wire cooling rack
11. Toothpick

FAQ

• Can I use frozen corn instead of fresh or canned?Certainly, using frozen corn is acceptable; however, ensure that it is thawed and drained completely prior to use.
• Is there a substitute for sweetened condensed milk?A substitute for condensed milk can be made at home by slowly heating 1/2 cup of milk with 1/3 cup of sugar until the mixture is thickened.
• Can I use a different type of flour?This recipe works best with all-purpose flour, but if you need to, you can play around with gluten-free flour blends.
• How should I store the Pan De Elote?Store in a container that is airtight at room temperature for as long as 3 days, or place in the refrigerator where it is cool for up to a week.
• Can I make this recipe without using sugar?You can leave out the sugar or use a sugar substitute. Just know that it might make the brownies taste a little different.
• What type of pan should I use for baking?A 9×9-inch baking pan is standard, but a loaf pan or muffin tins can be used for individual servings.
• Is it possible to make this recipe dairy-free?Yes, swap out the butter for a plant-based spread, and use a non-dairy milk such as almond or soy milk.

Substitutions and Variations

1 cup of fresh corn – Use 1 cup of thawed frozen corn or an equal amount of creamed corn for a smoother texture. Substitutes include: 1 cup frozen corn, thawed; 1 cup fresh corn; 1 cup corned corn; 1 cup of fresh corn; or in the slightly altered ingredient list, 1 cup of fresh corn from the same farm.
1 cup of sweetened condensed milk – Substitute with 1 cup of unflavored gelatin plus 3/4 cup of sugar for sweetness.

3/4 cup all-purpose flour
– Substitute with 3/4 cup of cornmeal for a more authentic corn flavor.
– Substitute with a gluten-free flour blend for a gluten-free option.
1/4 cup unsalted butter, melted – Swap with 1/4 cup coconut oil, melted, for a dairy-free alternative or for a slightly different flavor.
1/2 cup total milk
– Substitute with 1/2 cup almond milk or oat milk for a dairy-free option.

Pro Tips

1. Corn Preparation Tip If you’re using fresh corn, briefly roasting or grilling the corn kernels before blending can add a smoky depth of flavor to your Pan de Elote.

2. Consistent Texture Make sure to blend the wet ingredients until the corn is fully pureed for a smoother texture. If possible, strain the blended mixture through a fine sieve to achieve an even smoother batter.

3. Egg Temperature Ensure that your eggs are at room temperature before blending. This helps them incorporate more smoothly and evenly into the batter, resulting in a better texture.

4. Gluten Development Be careful not to overmix when combining the wet and dry ingredients. Overmixing can lead to excessive gluten development, making the bread tougher. Mix until just combined.

5. Cooling Tip Allow the bread to cool on a wire rack instead of a solid surface. This prevents condensation from making the bottom of the bread soggy and helps it maintain its texture.