Pastel de elote ('corn-on-the-cob cake')

Yield: 1 Servings

Measure Ingredient
5 \N Cobs of sweet corn
100 grams Butter
100 grams Cream cheese
5 \N Eggs
\N \N Cinnamon or vanilla

Put everything in the blender and combine well, but not to a perfectly smooth puree, there should be little chunks of corn discernible. Pour into a greased tin and bake for 1 hour in a medium oven. Serve with warmed syrup poured over it. This is light, yet substantial, and has a unique flavour. The syrup can be flavoured with cinnamon or vanilla too. The corn should be the sweetest and freshest available, since the recipe contains no additional sugar or starch other than what the corn provides.

Sarah Hoskin usp1001@...

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