Recipe by: Irene Lechevalier

Source: Traditional Recipe (commonly known in Costa Rica)

Serves: 6 – 8

Irene Lechevalier's Costa Rican Pan de Elote Express
Irene Lechevalier’s Costa Rican Pan de Elote Express


  • 1 can (375 g) Nestle sweetened condensed milk
  • 1 can of corn
  • 50 g of butter
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup milk
  • ½ tsp vanilla extract


  • Preheat the oven to 200 C (400 F).
  • Mix all ingredients in a bowl.
  • Place in a rectangular silicone mold (15 cm x 25 cm).
  • Bake for 35 mins, then turn the oven down to 180 C (350 F), cover the mold with aluminum foil and bake for a further 10 mins.
  • Open the oven but don’t take the cake out immediately. Wait for the cake to become cold and then take it out.

Download PDF here: IMAGE FROM WEB Costa Rican Pan de Elote Express (Corn Bread) Irene Lechevalier