
Pan de Elote (Mexican Corn Cake)
Mexican corn cake made with sweetcorn

Convert Fine sea salt between metric and US cooking measurements.
| Grams | Cups | Ounces |
|---|---|---|
| 1 g | 1 g (< ½ tsp) | 0.04 |
| 5 g | ≈ 1 tsp | 0.18 |
| 10 g | ≈ 2 tsp | 0.35 |
| 25 g | ≈ 1 ½ tbsp | 0.88 |
| 50 g | ≈ ⅛ cup | 1.76 |
| 100 g | ≈ ⅜ cup | 3.53 |
| 250 g | ≈ ⅞ cup | 8.82 |
Explore similar ingredients and other varieties you can use in your cooking.

Mexican corn cake made with sweetcorn

Portuguese rice pudding with cinnamon, egg yolks and lemon zest

Puff pastry cases filled with creamy chicken and mushrooms

Puff pastry tart with Dijon mustard, tomatoes and Gruyère

Italian lemon gelato made with fresh zest and juice

Dutch beef ragout croquettes with a crisp breadcrumb coating

Beetroot carpaccio with goat’s cheese, hazelnuts and dill

Barley bowl with roasted root vegetables and mustard dressing

Swedish Christmas ham with a mustard and breadcrumb crust

Creamy Nordic rice porridge with cinnamon and butter

Finnish meatballs simmered in allspice gravy

Cured salmon with dill, sliced thin and served with mustard sauce

Oven-baked goat rice with tomato, stock and parsley

Roast kid goat with potatoes, onions, garlic and white wine

Portuguese ring bread with walnuts, almonds and raisins

Minho bread porridge with pork, pork blood, garlic and cumin

Roasted octopus with garlic olive oil and smashed roast potatoes

Portuguese boiled dinner with meats, sausages and vegetables

