Savory Pepita Pan De Elote (Mexican Cornbread) With Charred Poblano Butter

Instructions

• Make the charred poblano butter: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or aluminum foil.
• Place the poblanos on the prepared baking sheet, spacing evenly. Roast the peppers, using tongs to rotate every 10 minutes, until the peppers are well-charred and browned all over, about 30 minutes total. Immediately transfer the poblanos to a medium bowl and cover with plastic wrap. Let the peppers steam for 10–15 minutes to loosen the skins.
• Remove a pepper from the bowl and re-cover the remaining peppers. Use your hands (wear gloves if you have sensitive skin) to peel off the charred skin and discard, along with the seeds. Place the pepper flesh into a separate bowl and repeat with the remaining peppers. Do not rinse the peppers to remove the seeds or skin; it will wash away that charred flavor. Let the peppers cool.
• Transfer the poblanos to a food processor, along with the butter, Cotija cheese, cilantro, salt, lime zest, and lime juice. Process on high speed until completely smooth. Season with more salt and lime juice to taste if needed, then transfer to an airtight container and cover. Set aside at room temperature if using the same day, or refrigerate for up to 2 weeks.
• Make the pepita pan de elote: Reduce the oven temperature 350˚F (180˚C). Line an 8-inch round cake pan with parchment paper and grease with nonstick spray.
• Add the corn kernels and crema Mexicana to a food processor and process on high speed until creamy, yet chunky in texture, about 30 seconds.
• In a medium bowl, whisk together the masa harina, baking powder, and salt.
• In a large bowl, use an electric hand mixer on high speed to cream the butter until soft, about 30 seconds. Add the sugar and egg yolks and continue beating until fluffy, about 1 minute. Add the corn mixture and beat to combine. Add the dry ingredients and mix on low speed until just combined, then mix in the pepitas until just incorporated.
• In a separate medium bowl, use the hand mixer with clean, dry beaters to whip the egg whites until they hold stiff, glossy peaks, 1–2 minutes.
• Add about ¼ of the egg whites at a time to the corn batter and gently fold with a rubber spatula, taking care not to deflate the egg whites, until just incorporated.
• Pour the batter into the prepared pan and use a spatula to smooth the top.
• Bake the pan de elote for about 40 minutes, until a wooden toothpick inserted into the center of the cake comes out clean and the edges of the cake are golden brown. Remove from the oven and let cool completely.
• Serve the pepita pan de elote with the charred poblano butter alongside.
• Enjoy!