Elote Corn Cake with Cotija

Name: Elote Corn Cake with Cotija
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ cups (210 g) yellow cornmeal (polenta); ¾ cup (90 g) all-purpose flour; 3 tablespoons (37 g) granulated sugar; 1½ teaspoons (7 g) baking powder; 1 teaspoon (6 g) kosher salt; 2 large eggs, at room temperature; ¾ cup (180 ml) buttermilk; 5 tablespoons (71 g) unsalted butter, melted; 1½ cups (210 g) fresh or thawed frozen corn kernels; ¾ cup (90 g) crumbly cotija cheese, crumbled; ¼ cup (5 g) fresh epazote leaves, roughly chopped (optional); 1 fresh lime, zested and juiced; 1 tablespoon (14 g) unsalted butter, for greasing the skillet

From the MyKitchenBank Kitchen

A vibrant, moist skillet cornbread with fresh corn kernels, crumbly cotija cheese, herbaceous epazote, and bright lime juice. This savory cake captures the spirit of Mexican street corn (elote) in an easy one-pan bake, perfect warm from the oven as a side or light lunch.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 1 skillet cake, 8 wedges

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Steps

Before you start

Preheat oven to 375°F (190°C)
Have all ingredients measured and ready
Corn kernels should be at room temperature; if using frozen, thaw first
Epazote is optional but brings authentic flavor—find it at Latin markets or substitute cilantro if unavailable

1
Mix dry ingredients
- In a small bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no lumps
2
Prepare skilletOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Grease a 10-inch cast-iron skillet (or 9×9-inch baking pan) with butter, ensuring the bottom and sides are well coated.
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Ready when: Oven reaches 375°F and butter in skillet is melted and fragrant
Tip: A hot, buttered skillet helps create a golden crust on the bottom of the cake
3
Combine wet ingredients
- In a large bowl, whisk together eggs, buttermilk, and melted butter until smooth.
- Add the lime zest and lime juice, whisking to combine.
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Ready when: Mixture is homogeneous and lime juice is fully incorporated
Tip: Keep eggs at room temperature so they blend smoothly without streaking
4
Fold in dry mixture
- Pour the dry ingredient mixture into the wet ingredients and fold gently with a wooden spoon until just combined.
- Do not overmix—some small lumps are fine.
- The batter will be thick and slightly chunky.
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Ready when: Dry ingredients are just incorporated; a few flour streaks are acceptable
Tip: Overmixing develops gluten and makes the cake tough. Stop folding as soon as you don't see dry flour
5
Add corn, cheese, and herbs
- Gently fold corn kernels, crumbled cotija, and epazote (if using) into the batter until evenly distributed.
- The batter should be thick and studded with corn and cheese.
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Ready when: Corn and cheese are evenly scattered throughout the batter
Tip: Don't break up the corn kernels; they add moisture and texture to the finished cake
6
Bake the cakeOven 375°F / 190°C
- Carefully pour the batter into the hot, buttered skillet, spreading it gently with a spatula to an even thickness.
- Place the skillet in the preheated 375°F (190°C) oven and bake for 28–32 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
- The internal temperature should register around 200°F (93°C).
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Ready when: Top is golden brown; toothpick inserted in center comes out clean or with just a few moist crumbs
Tip: Start checking around 28 minutes; ovens vary. Underbaking is better than overbaking with this moist cake
7
Cool and rest
- Remove the skillet from the oven and let the cake cool in the pan for 10 minutes.
- This allows it to firm up so it cuts cleanly.
- You can serve it warm directly from the skillet, or turn it out onto a board to cool further.
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Ready when: Cake pulls slightly away from the edges of the skillet and is cool enough to handle
Tip: Slicing hot cake can cause it to crumble; the 10-minute rest makes a big difference

Good to know

Tips

The skillet must be hot and well-buttered before you pour in the batter—this creates a golden, crispy exterior. If using a regular baking pan, the bottom crust will be lighter, but the cake will still be delicious.
Fresh corn is best; if using frozen, thaw it first and pat dry with a paper towel to avoid excess moisture in the batter.
Do not skip the lime zest—it brightens the whole cake and adds complexity that balances the richness of the cheese and corn.
Serve warm with extra cotija crumbled on top, a drizzle of crema or sour cream, and fresh cilantro for an extra dose of elote authenticity.

Storage & reheating

Room temperature: cover loosely with foil or plastic wrap; keeps up to 1 day. Refrigerator: cover and store up to 3 days; reheat gently in a 300°F oven for 10 minutes to restore texture. Freezer: wrap individual wedges tightly in plastic and foil; freeze up to 3 months. Thaw at room temperature or reheat directly in a 325°F oven for 12–15 minutes from frozen.

Substitutions

fresh epazote leaves → fresh cilantro (use the same amount). Cilantro is more widely available and provides a bright, herbaceous note; the flavor will be slightly less peppery but still authentic
crumbly cotija cheese → crumbled feta cheese or grated Pecorino Romano. Both are salty and crumbly; feta is milder, while Pecorino brings a sharper, more salty bite
buttermilk → plain Greek yogurt (thinned with 2 tablespoons milk) or milk mixed with 1 tablespoon fresh lemon juice. Either mimics buttermilk's tang and helps the cake rise; let the yogurt mixture sit 5 minutes before using
fresh or thawed frozen corn kernels → fresh corn cut from 1–2 ears, or use a mix of corn and diced roasted poblano pepper (1 cup total). Fresh corn in season is superior; roasted poblano adds a smoky depth that complements elote flavors beautifully