Pastel de Elote, also known as Pan de Elote, is a traditional Guatemalan dessert made with sweet corn and condensed milk. This delicious corn cake is much sweeter and moister than the traditional Mexican pan de elote or cornbread, making it a favorite treat for anyone with a sweet tooth. Unlike its Mexican counterpart, which is often served as a side dish, Guatemalan pastel de elote is typically enjoyed as a dessert or as a refacción (snack), paired with a warm cup of Guatemalan coffee.
If I had to pick one of my favorite Guatemalan desserts, pastel de elote would definitely be at the top of the list—but then again, I have so many favorites! This moist and spongy corn cake brings back memories of family gatherings and cozy afternoons, where a slice of pastel de elote would always make its way to the table. The creamy texture and sweet flavor come from the condensed milk, which is the secret ingredient that makes this cake so irresistible.
One of the keys to making the perfect Guatemala pastel de elote is using ripe, sweet corn. Fresh corn off the cob works best, but if you’re in a pinch, canned corn can work too. Just make sure the kernels are tender and juicy, as hard or dry corn will affect the texture. Once baked, this cake is wonderfully light, fluffy, and just melts in your mouth.
I’m so excited to share this easy and delicious Guatemala pastel de elote recipe with you! Not only is it a beloved dessert in Guatemalan households, but it’s also a great way to introduce your family to a piece of Guatemalan culture. Let’s get baking! And once you’ve tried this recipe, don’t forget to check out my other Guatemalan dessert recipes!
What Is Guatemalan Pastel de Elote?
Guatemalan pastel de elote, also known as Guatemalan pan de elote, is a traditional dessert made from sweet corn and condensed milk. This cake stands out from other Latin American corn cakes because of its uniquely sweet, moist, and spongy texture. Unlike the Mexican version of pan de elote, which is more like a savory cornbread, the Guatemalan pastel de elote is rich, creamy, and definitely a dessert.
This delicious pastel de elote recipe from Guatemala is incredibly popular because it’s easy to make and always a hit with family and friends. You can serve it warm or at room temperature, but either way, it’s best enjoyed with a warm cup of Guatemalan coffee. It’s one of those desserts that just makes you feel at home, whether you’re in Guatemala or far away.
One of the key ingredients that sets this cake apart is the condensed milk, which gives it a smooth and creamy consistency. The corn itself also plays an essential role—make sure to use ripe, sweet corn for the best results. Fresh corn off the cob is ideal, but canned corn can also work if you’re in a pinch.
For me, pastel de elote brings back memories of cozy family afternoons when we would gather around the table, each with a slice of this cake and a cup of coffee, catching up on the day’s stories. It’s a simple dessert, but it has a way of bringing people together and making any day feel special.
History and Cultural Significance of Guatemalan Pan de Elote
The origins of pastel de elote trace back to pre-Hispanic cultures in Mexico, where corn was a staple of daily life. Ancient civilizations like the Maya and Aztecs used maize to create a variety of foods, from tortillas to tamales and simple corn cakes. As Spanish colonization introduced European ingredients like dairy, the traditional corn cake evolved into a sweeter, creamier version, giving rise to the beloved Guatemalan pan de elote. The addition of condensed milk and vanilla made the dessert richer and more decadent, transforming it from a humble corn cake into a cherished family treat.
In Guatemala, pastel de elote holds a special place as a comforting and nostalgic dessert. It’s often served during family gatherings, holidays, or just as a sweet treat with a warm cup of coffee. Unlike the Mexican version, which leans more toward cornbread, the Guatemalan pan de elote is distinctly a dessert—moist, sweet, and irresistibly creamy. Whenever I make it, I’m reminded of those cozy weekend afternoons at home, when the smell of baking pastel de elote filled the house and brought everyone together.
Ingredients for Guatemalan Pastel de Elote
To make this traditional Guatemalan pastel de elote recipe, you’ll need a few simple ingredients that you probably already have at home or can easily find at your local grocery store. The key to achieving that perfectly moist and creamy texture is using sweet, ripe corn along with plenty of condensed milk. Fresh corn is always best, but canned corn works too—just make sure the kernels are tender and not too hard or dry. Condensed milk gives the cake its rich, sweet flavor, while eggs bind everything together. A touch of vanilla extract enhances the taste, and butter keeps the cake moist and flavorful.
To give the cake its structure, you’ll need flour, which should be sifted to ensure a light, airy texture. A final dusting of powdered sugar on top gives it that classic, nostalgic look. One of my favorite parts of making Guatemalan pastel de elote is the way the house fills with the sweet, warm aroma of corn and vanilla as it bakes. It’s one of those simple pleasures that instantly makes you feel at home, whether you’re enjoying it fresh out of the oven or saving a slice for later.
Recipe for Making the Best Guatemalan Pastel de Elote
Ingredients:
- 2 cups cooked sweet corn (fresh from about 3-4 ears or canned, well-drained)
- 1 cup sweetened condensed milk (about 7 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups all-purpose flour
- Powdered sugar for dusting
Instructions:
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Prepare the Batter:
In a blender, combine the eggs, vanilla extract, and sweetened condensed milk. Blend on medium speed until the mixture is smooth and well combined. This step is crucial to achieving the creamy, rich texture that makes pastel de elote so irresistible. -
Add the Corn:
Next, add the cooked sweet corn kernels to the blender. Blend again until the corn breaks down, but not completely pureed—you want to keep some of the texture intact. The mixture should be mostly smooth, with small bits of corn throughout. -
Incorporate the Butter:
Add the softened butter to the blender and blend once more until fully incorporated. The butter gives the batter a creamy, slightly rich flavor that balances the sweetness. -
Add the Flour:
Transfer the mixture to a large mixing bowl. Gradually add the all-purpose flour, folding it in gently with a spatula. Be careful not to overmix—the goal is to keep the batter light and airy for that perfect, spongy texture. -
Bake the Cake:
Preheat your oven to 350°F (180°C). Grease a baking dish (about 9×9 inches) with butter or non-stick spray. Pour the batter into the prepared dish, spreading it evenly. Bake for approximately 50 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, the pastel de elote is ready. -
Cool and Serve:
Let the cake cool slightly before dusting the top with powdered sugar. Serve warm or at room temperature, ideally with a cup of Guatemalan coffee. This cake is perfect for dessert or as a sweet afternoon snack (refacción).
Variations of Guatemalan Corn Cake
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Less Sweet Version: Replace the condensed milk with a mix of whole milk and sugar. This makes the cake slightly less sweet while keeping the creamy texture.
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Richer Flavor: Add a tablespoon of sour cream to the batter for a touch of tanginess and extra moisture.
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Gluten-Free Option: Substitute the all-purpose flour with a one-to-one gluten-free flour blend. The cake will still be light and spongy.
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Spiced Up: Add a dash of cinnamon or nutmeg to the batter for a warm, cozy flavor that complements the sweetness of the corn.
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Sweet and Savory Twist: Mix in a handful of grated cheese for a unique contrast. This version is popular in some rural areas of Guatemala.
No matter how you make it, pastel de elote is a versatile and delicious treat that everyone will love!
Tips for Making the Best Guatemalan Pastel de Elote
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Choose Sweet, Ripe Corn: Fresh corn off the cob is ideal for the best flavor and texture. If using canned corn, make sure it’s labeled as “sweet corn” and is well-drained. Avoid using hard or dry kernels.
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Use Room Temperature Ingredients: Let your eggs and butter sit at room temperature before using them. This helps the batter blend smoothly and results in a lighter, fluffier cake.
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Don’t Overmix the Flour: Once you add the flour, fold it in gently. Overmixing can make the cake dense and heavy.
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Check for Doneness: Insert a toothpick into the center of the cake to see if it’s ready. If it comes out clean, your pastel de elote is done.
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Let It Cool: Allow the cake to cool slightly before dusting with powdered sugar. This prevents the sugar from melting and keeps the presentation beautiful.
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Serve Warm or at Room Temperature: While it’s delicious at any temperature, serving pastel de elote slightly warm enhances its creamy texture and flavor.
Serving Suggestions
Pastel de elote is best served slightly warm or at room temperature. A dusting of powdered sugar on top adds a classic touch, but you can also get creative with your garnishes. Try adding a few cooked corn kernels for a rustic look or a bright cherry or strawberry for a pop of color and a bit of tanginess.
For an extra indulgent treat, pair a slice with a dollop of whipped cream or a drizzle of caramel sauce. And of course, nothing complements this traditional dessert quite like a warm cup of Guatemalan coffee. Whether you’re serving it as a dessert after a meal or as a snack (refacción) in the afternoon, pastel de elote is sure to impress.
Guatemala Pastel de Elote Recipe: A Sweet and Moist Corn Cake
Guatemalan Pastel de Elote is a sweet, moist corn cake made with ripe corn and condensed milk. This traditional dessert is creamy, spongy, and perfect as a dessert or a snack (refacción) with a warm cup of Guatemalan coffee. Easy to make and full of comforting flavors, it’s a taste of Guatemala you’ll want to enjoy again and again!
Ingredients
- 2 cups cooked sweet corn (fresh from about 3-4 ears or canned, well-drained)
- 1 cup sweetened condensed milk (about 7 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups all-purpose flour
- Powdered sugar for dusting
Instructions
Prepare the Batter:
In a blender, combine the eggs, vanilla extract, and sweetened condensed milk. Blend on medium speed until the mixture is smooth and well combined. This step is crucial to achieving the creamy, rich texture that makes pastel de elote so irresistible.
Add the Corn:
Next, add the cooked sweet corn kernels to the blender. Blend again until the corn breaks down, but not completely pureed—you want to keep some of the texture intact. The mixture should be mostly smooth, with small bits of corn throughout.
Incorporate the Butter:
Add the softened butter to the blender and blend once more until fully incorporated. The butter gives the batter a creamy, slightly rich flavor that balances the sweetness.
Add the Flour:
Transfer the mixture to a large mixing bowl. Gradually add the all-purpose flour, folding it in gently with a spatula. Be careful not to overmix—the goal is to keep the batter light and airy for that perfect, spongy texture.
Bake the Cake:
Preheat your oven to 350°F (180°C). Grease a baking dish (about 9x9 inches) with butter or non-stick spray. Pour the batter into the prepared dish, spreading it evenly. Bake for approximately 50 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, the pastel de elote is ready.
Cool and Serve:
Let the cake cool slightly before dusting the top with powdered sugar. Serve warm or at room temperature, ideally with a cup of Guatemalan coffee. This cake is perfect for dessert or as a sweet afternoon snack (refacción).
Guatemalan pastel de elote is more than just a dessert—it’s a comforting, nostalgic taste of home. Whether you’re baking it for a special occasion or just because you’re craving something sweet, this moist, creamy corn cake never fails to delight. I love how it brings back memories of family gatherings and cozy afternoons with a cup of coffee.
I hope this recipe inspires you to bring a bit of Guatemalan tradition into your own kitchen. Try it out, and let me know how it turns out! And if you enjoyed this pastel de elote recipe from Guatemala, be sure to check out my other traditional Guatemalan dessert recipes. Happy baking!
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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