Tarta de Elote (Sweet Corn Cake)By: Hispanic Kitchen
One of the most important plants in the tradition and history of Latin America is corn. Also known as elote, it is a plant native to the Americas and was introduced in Europe in the 16th century by the conquistadors.
Its easy availability and versatility allow for the concoction of a variety of traditional Latin dishes — both savory and yes — even sweet. Together with Mazola® corn oil, we want to share this sweet corn cake recipe that will make your mouth water and is perfect for your holiday table! With its neutral taste, Mazola® Corn Oil is the best choice for baking this holiday season.
- ½ cup brown sugar
- ½ cup white sugar
- 4 tbsp butter at room temperature
- 3 eggs
- ½ tsp pure vanilla extract
- 2 tbsp Mazola® corn oil
- ¾+2 cup+tbspn white flour
- ¾ tsp baking powder
- ⅛ tsp salt
- ½ cup half-and-half
- 1 cup corn kernels
- Nonstick baking spray
- Toppings: cajeta, whipped cream, strawberries, powdered sugar, or ice cream
- Preheat the oven at 375°F and prepare a bundt cake pan by spraying non-stick cooking spray (or 9-inch iron skillet). Set aside.
- In an electric mixer, cream the sugars and the butter. Add the eggs one at a time, beating after each other to incorporate. Add the vanilla and Mazola® Corn Oil.
- Over low speed, add the flour, baking powder, and salt. Add the half & half and mix until smooth.
- Fold in the corn and pour the mix on the prepared pan.
- Bake for 25 to 32 minutes or until firm to the touch.
- Cool for a few minutes and serve warm with a spoonful of cajeta (dulce de leche or caramel sauce), whipped cream, strawberries, powdered sugar, and/or ice cream.