Name: Pan de elote (Mexican corn cake)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 450g fresh sweetcorn kernels (cut from about 5 corn on the cobs), or use tinned or frozen sweetcorn (drained or defrosted); 140g unsalted butter softened, plus extra for the tin; 130g soft dark brown sugar; 30g whole milk; 3 eggs; 3 tbsp fine cornmeal; 10g baking powder; caramel sauce and vanilla ice cream to serve

A dark circular sponge on a grey plate topped with a scoop of ice cream

450g fresh sweetcorn kernels
(cut from about 5 corn on the cobs), or use tinned or frozen sweetcorn (drained or defrosted)
140g unsalted butter
softened, plus extra for the tin
130g soft dark brown sugar
30g whole milk
3 eggs
3 tbsp fine cornmeal
10g baking powder
caramel sauce and vanilla ice cream
to serve

Method

step 1
Heat the oven to 170C/150C fan/gas 5. Butter six large or eight small ramekins and line with baking paper. Tip all the ingredients into a food processor and pulse until you have a thick, semi-liquid batter – most of the sweetcorn kernels should have broken down but a few chunks may remain. Pour the batter into the ramekins and put on a baking tray, then bake for 40 mins until a skewer inserted into the centres comes out clean. Transfer the ramekins to a wire rack to cool slightly.
step 2
Serve warm with vanilla ice cream and caramel sauce. Will keep chilled for a few days. Reheat until warm before serving.