Sweet N’ Spicy Elote Muffins

Cuisine: Mexican
Prep Time: 23 minutes
Cook Time: 30 minutes
Servings: 12 muffins

This was the first recipe my grandmother taught me, and it remains one of my favorites. It's an easy and fun take on a Mexican home-cooking classic.

More commonly known as Pastel de Elote, this dish is typically baked in a loaf or Bundt pan. Pastel de Elote differs from American cornbread in that it is prepared with white kernel corn instead of yellow corn. Some traditional pastel recipes also add a dash of salt.

Instead of the typical pastel, I chose to make muffins, which are my go-to crowd-pleasers for special occasions. I added hot sauce (another departure from the typical recipe) to give this sweet treat a hint of heat, while the strawberry sauce topping gives the muffins a delicious tartness.

¡Buen provecho!

Ingredients

  • For the Elote Muffins:
  • 2 sticks unsalted butter
  • 1 can condensed milk
  • 2 teaspoons baking powder
  • 5 eggs
  • 5 cups whole kernel corn drained (fresh or canned)
  • 1 cup flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • For the Spicy Strawberry Sauce:
  • 2 cups ½strawberries
  • 1 cup agave nectar or brown sugar
  • Red hot sauce of your choice

Directions

For the Elote Muffins:
  1. Preheat oven to 350° F.
  2. In a blender, mix the corn, vanilla, condensed milk, melted butter and eggs for 3 minutes.
  3. Slowly add in the flour, baking powder and salt. The batter should have a few whole pieces of corn.
  4. Place cupcake papers in a muffin or cupcake pan.
  5. Fill up each cup with batter until 2/3 full.
  6. Bake for 30 minutes, or until toothpick comes out almost clean.
For the Spicy Strawberry Sauce:
  1. In a blender, mix the strawberries and sugar until smooth.
  2. Once liquid, pass through a strainer and cook at medium heat in saucepan until it begins to evaporate.
  3. Add 10 drops of red hot sauce, stir and set aside.
  4. Once cooled to room temperature, the sauce should be as thick as honey.
  5. Pour over muffins to taste and enjoy!
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