Pan de Elote
Baker Christian Méndez of Alebrije Panaderia | San Antonio, TX
Adapted by StarChefs | september 2023
INGREDIENTS
260 grams cream cheese
57 grams unsalted butter
96 grams condensed milk
430 grams fresh corn kernels
6 egg yolks
100 grams all-purpose flour
35 grams cornstarch
6 egg whites
105 grams granulated sugar
METHOD
Heat oven to 350°F. In a microwave safe bowl, combine cream cheese, butter, and condensed milk. Microwave 1 minute, or until butter is softened. Set aside. In a large bowl, add corn kernels and using an immersion blender, mix until a soft, creamy texture is achieved. Add corn mixture to the butter mixture; stir to combine. Fold in egg yolks, one at a time, until mixture is fully incorporated. Stir in flour and cornstarch. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, mix egg whites and sugar until soft peaks form. Fold in corn mixture until well combined. Transfer mixture to a baking pan set over a water bath. Bake 25 minutes.
