Tarta de Elote (Sweet Corn Cake)

Cuisine: Mexican

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.


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  1. 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.
  2. 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.
  3. Over low speed, add the flour, baking powder, and salt. Add the half & half and mix until smooth.
  4. Fold in the corn and pour the mix on the prepared pan.
  5. Bake for 25 to 32 minutes or until firm to the touch.
  6. 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.
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