Mexican Sweet Corn Cake

This simple baked treat is ubiquitous in Mexican food markets, street stalls and restaurants. Called panqué de elote, pan de elote or pastel de elote. Its texture lands somewhere between cake and cornbread while hinting at custard. At La Cocina de Mi Mamá in Mexico City, we had it for breakfast, but finished with a dusting of powdered sugar, it also makes a casual, homey dessert. Cornmeal is not a typical ingredient in panqué de elote; we add a small amount to account for the fact that the fresh Mexican corn used for making this type of cake is starchier and drier than the fresh corn available in the U.S. If you have more than 250 grams (1½ cups) corn after cutting the kernels from the ears, it’s best to save the extra for another use rather than use it in this recipe; the additional moisture may make the cake too wet. Though we’ve previously advised against using frozen corn kernels in this recipe, we’ve since adapted it to use either. To use frozen corn, thaw 225 grams (1⅔ cups) cut kernels—frozen corn weighs a little more per cup than fresh—and be sure to thoroughly pat dry before use.