Fresh Corn Corn Bread or Costa Rica Pan de Elote

Pan de Elote is Costa Rica Corn Bread using Fresh Corn from the Cob

Growing corn in the rain forest is difficult. Growing corn in the rain forest without chemicals is near impossible. Bugs, worms, heavy rains are just a few of the many reasons we have only a small amount of corn this year. We planted about 100 seeds and came up with about 33 ears of corn. Stalks fell over due to saturated soil, dogs ran through the field knocking over even more and the insects feasted.

Fresh Husked Corn

We did however get 33 beautiful ears or elote. We were planning on drying some corn for flour but because of an extended rainy season we feel it best to simply use the corn now. A neighbor told me how to use fresh corn to make corn bread, which if you look on the internet most say its not advisable that fresh corn ruins cornbread. I beg to differ as this recipe has made the tastiest, sweetest corn cake that I have ever eaten.

Fresh Corn Cobs

How to make Pan de Elote

First, remove the husk and silk from the cob. An easy way to remove all of the silk is to pull straight down on all the silk at once. Then, remove the kernels from the cob using a sharp knife. Don’t try and get to close to the cob, it’s not worth the frustration of your knife getting stuck.
Removing Corn Silk

Removing Yellow Corn from Cob

Put all of the kernels in a blender of food processor until you make a paste that looks like photo below. You may need to add water to get the blades to turn but do so sparingly as to keep the recipe pure.

Corn Kernals in Blender Fresh Yellow Corn Paste


2 Cups Fresh Corn Paste

3/4 Cup Milk or Buttermilk

4 Eggs, whipped

1/2 Cup Butter (1 Stick)

1 Cup Natural Sugar (Brown)

2 Cups White Flour

3 Tsp Baking Soda

1/2 Tsp Salt

Cinnamon to Taste

Add your wet ingredients to your bowl and mix well. Then, add your dry ingredients and mix again. Bake at 350 degrees for 35-40 minutes and test center before removing from heat. *Tip – I soften my butter by putting it in my baking pan and adding it to the oven during pre-heating. This way my pan is already greased when its time to bake.

Block Sugar Cane

This is what is left after boiling down sugar cane juice. It is sugar in its natural form. It is called Tapa de Dulce here in Costa Rica. You can see how we make sugar from our sugar cane that grows on our farm in this post Raw Sugar Processing using a Manual Press. 

The bread comes out more like a cake and it is delicious with white bean and ham soup or all by itself, warm with butter and honey on top.

Corn Bread from Fresh Corn

You can find more of our farm recipes here . Please feel free to add any alternative recipes of additives that have made your pan de elote better.

11 comments on “Fresh Corn Corn Bread or Costa Rica Pan de Elote”

  1. catherine Reply

    Wonderful! I’m going to the Heredia market and buy fresh corn. Muchas gracias!

  2. Pingback: Costa Rican Cuisine

  3. johnny Reply

    Wow. I made this and it turned out awesome! Thanks for posting!

  4. Pingback: Raw Sugar Cane Processing using Manual Press | 10 Degrees Above

  5. jim rouhan Reply

    I used to live in costa rica and panama when I was in the peace corps. It is odd your corn doesn’t do well, we always had great crops. The sugar you mentioned above can be bought in the US at any mexican store, it is called piloncillo. I have been longing for a pan de elote recipe for a long time, thanks! I will try it

    • Kimberly Reply

      Jim – I can only assume that your gardening skills are far superior to ours then. Bring your green thumb and come back down to help us and maybe we can make pan de elote together!

  6. Darby Geiszler Reply

    The blade that you have in your hand looks like the Ulu that I got in
    Canada when we were on our cruise. I got the board and the ulu blade. Very sharp and the board has like a well shape where the onions and veggies that I’m cutting sit. Handy deal.

  7. Darby Geiszler Reply

    Wow…that looks wonderful. Have never used brown sugar in cornbread before. Will try it soon. Sometimes Rox and Denny bring Iowa corn to the lake and there is more than we can eat.

  8. Art Sulenski Reply

    Wow, that sounds awesome. Living North of San Ramon de Alajuela we are in a wet temperate zone, no growing corn here but we have lots available from the feria or road side vender’s. I will go tomorrow (we live in the small community of Los Angeles Sur, today there will be a massive pilgrimage to the church) and bring home some corn and bake some corn cake as we love that very much. I’ll save this page and post back our success. Thanks for the recipe!

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