Chi chi sweet corn cake is a traditional delight with its roots in the indigenous cultures of Mexico. This dish combines simple, natural ingredients like corn, a fundamental staple of Mesoamerican food, with cooking techniques introduced during colonization. In different Latin American countries, this type of cake is known by various names, standing out in some regions as "pastel de elote" or "sweet corn cake." Its popularity is due to its soft texture and sweet flavor, making it an ideal choice for breakfast, snacks, or as a dessert.
The recipe has endured through time, adapting to local ingredients and the culinary customs of each country. In Mexico, it is very common to find it at fairs and markets, while in Guatemala and El Salvador, it is prepared with variants that include typical ingredients from each region. Its essence remains the same: a fluffy and slightly sweet cake that pays homage to corn, one of the cultural and gastronomic pillars of Latin America.
How to Make Chi Chi Sweet Corn Cake
Ingredients: Butter, Corn Flour, Water, Frozen Corn, Sugar, Yellow Cornmeal, Whipping Cream, Baking Powder, Salt, Chili, Parsley.
Steps:
Using an electric mixer, beat the butter until it is fluffy.
Gradually add the corn flour mixture while beating.
At low speed, beat in the water.
Place the corn in the bowl of a food processor and pulse until coarsely chopped.
Incorporate the corn flour mixture.
In a small bowl, mix the sugar, cornmeal, cream, baking powder, and salt.
Add to the corn mixture.
Spread into a greased 20 cm square pan.
Prepare a baking pan.
Cover with aluminum foil.
Place it inside a larger pan and pour boiling water until it reaches halfway up the sides of the smaller pan.
Bake at 175 °C for 50 minutes.
Or until firm.
Remove the small pan from the water, uncover, and let it rest for 15 minutes.
Sprinkle with chilies and parsley, if desired.
