Tarta de elote

Tarta de elote is a sweet Mexican corn cake that combines the natural sweetness of fresh corn with a delicate custard-like filling. Baked until golden, this dessert is a delightful treat served warm or at room temperature, perfect for any occasion.

Mexican · 60 min · 8 servings · Ximena Ramírez

Ingredients

• 400 g fresh corn kernels
• 3 eggs
• 250 ml milk
• 200 g sweetened condensed milk
• 1 tsp vanilla extract
• 1 tbsp baking powder
• 1/2 tsp salt
• 50 g butter, melted
• 100 g cornmeal

Method

1. Preheat the oven to 180°C (350°F) and grease a pie dish.
2. In a blender, combine the fresh corn kernels, eggs, milk, sweetened condensed milk, and vanilla extract. Blend until smooth.
3. In a mixing bowl, whisk together the cornmeal, baking powder, and salt.
4. Gradually add the blended corn mixture to the dry ingredients, mixing until well combined.
5. Stir in the melted butter until fully incorporated.
6. Pour the batter into the prepared pie dish and spread it evenly.
7. Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving warm or at room temperature.

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