Click the play button on the video window to the right to see the storyChef Jeff Smedstad
Pastel de Elote
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 along with 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.
Mix until smooth. Lastly, fold in the 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.
Elote Cafe
771 HWY 179
Sedona, AZ 86339
Located in the Kings Ransom Sedona Hotel
Call (928) 203-0105 for reservations (parties of 5 or more only please).
www.elotecafe.com
