Low Sodium Pastel de Elote

Indulge in the comforting flavors of Low Sodium Pastel de Elote, a lighter twist on the beloved traditional Mexican corn cake. This recipe highlights sweet, fresh corn kernels blended with creamy sour cream, unsalted butter, and a touch of sugar for natural sweetness. With the addition of aromatic cilantro and a dash of black pepper, this dish achieves the perfect balance of savory and subtle sweetness—all while being mindful of sodium content. Flour and baking powder create a tender, fluffy texture, making it ideal as a side dish, brunch option, or even a standalone snack. Ready in just an hour, this low sodium corn cake is baked to golden perfection and offers a delightful way to enjoy wholesome, vibrant flavors without compromising on health. Serve warm, sliced into squares, and enjoy this irresistible Mexican classic at its best!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 cups fresh corn kernels
• 1 stick unsalted butter
• 4 large eggs
• 1 cup sour cream
• 0.5 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 cup granulated sugar
• 2 tablespoons chopped fresh cilantro
• 0.5 teaspoon ground black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with unsalted butter.

Step 2

In a medium-sized saucepan, melt 1 stick of unsalted butter over low heat. Let it cool slightly.

Step 3

In a large mixing bowl, combine the melted butter, 4 large eggs, and 1 cup of sour cream. Whisk until the mixture is smooth.

Step 4

Add 4 cups of fresh corn kernels to the egg mixture and stir well to combine.

Step 5

In a separate bowl, sift together 0.5 cup of all-purpose flour and 2 teaspoons of baking powder. Slowly add this to the corn mixture, stirring gently until fully incorporated.

Step 6

Fold in 0.5 cup of granulated sugar, 2 tablespoons of chopped fresh cilantro, and 0.5 teaspoon of ground black pepper.

Step 7

Pour the batter into the prepared baking dish, spreading it evenly.

Step 8

Bake for 45 minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.

Step 9

Remove from the oven and let it cool on a wire rack for 10 to 15 minutes before serving.

Step 10

Slice into squares and enjoy your flavorful, low sodium Pastel de Elote.

Nutrition Facts

Serving size	(1513.6g)

Amount per serving	% Daily Value*
Calories	2863.7

Total Fat 171.1g	0%
Saturated Fat 94.5g	0%
Polyunsaturated Fat g
Cholesterol 1107mg	0%
Sodium 1473.8mg	0%
Total Carbohydrate 319.7g	0%
Dietary Fiber 23.6g	0%
Total Sugars 166.3g
Protein 65.7g	0%

Vitamin D 164IU	0%
Calcium 472.3mg	0%
Iron 10.8mg	0%
Potassium 2545.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 8.5%

Carbs: 41.5%