3 cup fresh corn kernels
14 fl oz sweetened condensed milk, (1 can)
3 egg
2 tsp baking powder
6 tbsp all-purpose flour
1 tsp vanilla extract
4 tbsp unsalted butter, room temperature
1⁄2 tsp salt
Preheat the oven to 350 degrees F.
Beat the eggs in a small bowl and set aside.
Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth.
Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the rest of the ingredients, and purée until well-incorporated. Fold in the reserved corn kernels (if using).
Butter a 9x13-inch pan, pour in the batter, and bake for about 40 minutes, or until golden brown.
Remove the pan de elote from the oven, and allow to cool in the pan for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Sugar: 40g
:
Calcium: 264mg
Calories: 360kcal
Carbohydrates: 52g
Cholesterol: 99mg
Fat: 14g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 436mg
Protein: 10g
Saturated Fat: 8g
Sodium: 3712mg
Trans Fat: 1g
Vitamin A: 551IU
Vitamin C: 6mg
