Pastel de Elote

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A lot of tinkering has gone into this recipe since the first time I tried it on one of my adventures through Veracruz. I seem to recall first tasting this on the beach in Boca del Rio or perhaps it was La Parroquia the famous old coffee shop in Veracruz city, no matter I am just glad I came across it because it is delicious and surprising. I like to serve it with goat milk caramel or cajeta as it is called and some homemade vanilla bean ice cream as well as dried super sweet corn if you can find it.

1 cup brown sugar
1 cup white sugar
1/4 lb room temperature butter
6 eggs
2 Tbsp. corn oil
1/4 tsp. salt
1 tsp. baking powder
1 Tbsp. vanilla
1 1/2 cups flour
1/4 cup 1/2 &1/2
1/4 cup buttermilk
3 cups fresh cut corn

In a mixer or by hand cream together the butter, sugars, corn oil, vanilla, baking powder, and salt.  When well combined stir in eggs one at a time until completely mixed then add half and half, buttermilk and flour and mix until smooth last fold in corn kernels. Pour batter into a 10 inch cake pan that has been greased and floured and bake at 350 for 45 minutes or until a toothpick inserted comes out clean.

Vanilla Ice Cream

4 cups cream
2 cups 1/2 n 1/2
1/4 cup sugar
6 egg yolks
1 can sweetened condensed milk
1 vanilla bean split in half and scraped out

Bring the cream 1/2 n 1/2 and vanilla to a boil, in a large bowl whisk together the egg yolk, condensed milk and sugar then slowly add the hot cream mixture cool completely then pour into an ice cream maker and follow the manufacturer instructions.

to make pumpkin seed praline ice cream take one cup of sugar and pour it into a sauce pan over medium high heat and melt the sugar when it becomes lightly browned add 1cup of pumpkin seeds and a dash of salt& stir when some of the pumpkin seeds begin to brown add a pinch of salt and 2 teaspoons of butter mix well and pour onto a greased cookie sheet, let cool and then break into small pieces and mix into the ice cream, for best results store overnight to let the flavors med and enjoy.