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