
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

Pierogi filled with spinach and ricotta

Puff pastry cases filled with creamy chicken and mushrooms

Caramel chocoflan with vanilla flan and chocolate sponge

Crispy pork belly with warm parsley sauce

Sole fillets cooked with mushrooms, shallots and white wine

Slow-braised oxtail with rich gravy and mashed potato

Grilled skirt steak with lime, garlic, cumin and oregano

Jackfruit tacos al pastor with pineapple, onion and lime

Green peppers stuffed with ribeye, onions and melted provolone

Grilled pork chops served with a Dijon mustard and shallot sauce

Whole chicken marinated in yoghurt and tandoori spices, then roasted

Creamy red wine risotto finished with butter and Parmesan

Black bean enchiladas baked in tomato sauce with melted cheddar

Italian minestrone with vegetables, cannellini beans and small pasta

Clams steamed with corn, potatoes and smoked sausage

Chicken enchiladas baked with red chilli sauce

Grilled salmon with maple mustard glaze

