Corn Cubiletes
Marielle Henaine
Every fan of Mexican pan dulce should try these exquisite corn cubiletes! Featuring a crispy crust cup filled with a velvety and sweet corn mixture prepared with corn kernels, condensed milk, vanilla essence, and flour, this irresistible dessert is a twist on the classic cubilete recipe you cannot miss.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 cups flour
  • 3/4 cups butter
  • 1/2 cups sugar
  • 2 eggs
  • 1 tablespoon vanilla essence
  • 3 eggs
  • 1 1/2 cups corn kernels
  • 1 cup condensed milk
  • 4 tablespoons flour
  • 1 tablespoon vanilla essence
Preparation
50 mins
40 mins
Low
  • In a mixer, mix flour and butter until a crumbly consistency is obtained.
  • Add sugar, eggs, and vanilla. Mix for 5 minutes until a dough is formed. Cover with plastic wrap and refrigerate for 40 minutes.
  • Combine 3 eggs, cream cheese, condensed milk, corn kernels, flour, and vanilla in a blender and blend until smooth. Set aside.
  • Roll out dough and cut discs of about 2.7 inches, the size of your muffin pan.
  • Brush muffin pan with butter and place the dough discs as shown in the video. Poke the dough to let the steam come out while baking. Fill with blended mixture up to ¾ of the pan. Bake for 30 minutes at 356 °F.
  • Serve corn cubiletes on a wooden board and pair with coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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