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Pastel de Elote (Fresh Corn Cake)


Makes 12 portions.

Cooks In

Over 60 minutes

The time to make this cake is when corn season is with us and corn is plentiful and fresh in its husks. It is a cake that can go three ways, as a pudding with a dusting of powdered sugar and berries or savoury with 'rajas con crema' which is a most delicious combination, but it is also very nice as it is as with a cup of coffee. No waste tip: save the fresh corn husks to make tamales or use them to wrap fish with for the barbecue.


  1. Preheat oven to 180°C/ 170°C fan.
  2. Grease a 24 inch round springform cake tin and line the bottom with grease proof paper.
  3. In a blender, whizz up the raw corn kernels until fairly smooth.
  4. Cream the butter until light and fluffy in a large mixing bowl. Add the sugar, beat and then
  5. one at a time, add the egg yolks. Then add the blended corn, baking powder, salt and flour, mix until just combined.
  6. In a separate bowl, beat the egg whites until stiff, then carefully fold them into the corn mixture in three increments.
  7. Pour slowly into tin and bake for 1 hour or until a skewer comes out clean.
  8. Leave to cool on a rack, before removing from tin. 
  9. Serve as is, with powdered sugar and berries or with 'rajas con crema'