baking. cooking. eating.

Mexican Sweet Corn Cake

by flavorthemoments on May 1, 2013

mexican sweet corn cakes

mexican sweet corn cakes

When I was in my twenties, I often frequented Chevy’s or El Torito’s restaurants.  Besides a margarita, there was always one thing I had to have — a double order of the sweet corn cake on the side.  I know, right?  I still have an enormous weakness for the stuff, but I show more restraint this days. :wink:  This Mexican Sweet Corn Cake is sweet, moist, and loaded with corn flavor.  It’s the perfect match for whatever you’re serving for Cinco de Mayo, or any other time you’ve got a wicked corn cake craving.   :smile:

mexican sweet corn cakes

A few years ago I decided to make my own Sweet Corn Cake, and was I happy I did.  It tastes exactly as I remember — soft, and moist, with chunks of corn.  This is the stuff! :smile:  These corn cakes utilize corn in 3 ways:  masa harina, or corn flour, regular corn meal, and whole corn kernels.  That’s 3 times the corn flavor!  If you’re not familiar with masa harina, it’s a fine corn flour used to make corn tortillas.  I need to put that masa to use, so I think I’ll try making my own tortillas soon.  I need to do something else with it because I’m not going to make sweet corn cake all the time.  It’s much too tempting for me to have around!

mexican sweet corn cakes

You can use cooked, fresh corn, or frozen, thawed corn.  I opted to use frozen roasted corn this time around to save time.  The corn kernels need to be pulsed in a food processor for just a bit.  Leave them chunky — we don’t want mush.  I love the nice, rustic look of the corn chunks, too.  This Mexican Sweet Corn Cake would be the perfect addition for your Cinco de Mayo feast or any time you’re serving Mexican dishes.   :smile:

mexican sweet corn cakes

Here are some of my other dishes that would be wonderful for Cinco de Mayo as well:

Mexican Sweet Corn Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 6-8 servings

Mexican Sweet Corn Cake is moist, sweet, and packed with delicious corn flavor! It's the perfect side for your Cinco de Mayo feast or any Mexican dish.


1/2 cup unsalted butter, softened

1/3 cup masa (corn flour)

1/4 cup water

1 1/2 cups fresh or frozen corn (thawed, if frozen)

1/4 cup cornmeal

1/3 cup sugar

2 tablespoons milk

1/2 teaspoon baking powder

1/4 teaspoon salt


Preheat the oven to 350 degrees.

In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.

Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.

In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine. Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan. Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil. Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.


Use roasted corn for extra flavor and flair!

Recipe adapted from

{ 29 comments… read them below or add one }

Anne ~ Uni Homemaker May 1, 2013 at 10:38 pm

This looks delicious! I love corn cakes and this would be a fabulous addition for Cinco de Mayo. Lovely post. :)


flavorthemoments May 1, 2013 at 11:00 pm

Thank you, Anne! I have a serious weak spot for corn cakes!


DessertForTwo May 2, 2013 at 5:15 am

I’ve been wanting a recipe for this! Thank you! My Cinco de Mayo celebration is complete!


flavorthemoments May 2, 2013 at 7:13 am

You’re very welcome! This corn cake is definitely a must!


Jenn @ Once Upon a Tier May 2, 2013 at 8:28 am

I don’t think I’ve ever had a corn cake, but I have to have one now! These look amazing.


flavorthemoments May 2, 2013 at 8:40 am

Thank you, Jenn! If you try them, you just might get hooked!


Nicole@HeatOvenTo350 May 2, 2013 at 1:20 pm

Yum, Marcie! I have some masa harina at home that needs a new project. I think I just found it!


flavorthemoments May 2, 2013 at 1:26 pm

This is the perfect project for it, Nicole!


Aimee @ ShugarySweets May 3, 2013 at 4:45 am

Oh yes. The perfect side for Cinco de Mayo!!! YUM.


flavorthemoments May 3, 2013 at 7:18 am

It’s just not the same without sweet corn cake!


Kelly @ hidden fruits and veggies May 3, 2013 at 5:42 am

I used to love going to Chi Chis when I was younger for their sweet corn cake. I’ll be trying this out ASAP!


flavorthemoments May 3, 2013 at 7:18 am

This makes Mexican food even more fun!


lisa@ Cooking with Curls May 3, 2013 at 10:33 am

OMG…sweet corn cake was my favorite thing about El Torito as well!!! After I moved to Iowa, I had to learn to make my own as well. Looks awesome :)


flavorthemoments May 3, 2013 at 11:08 am

I have to make it myself cuz I never go to El Torito anymore! Lol. Happy Cinco de Mayo!


Liren May 5, 2013 at 3:25 pm

I’ve never had a Mexican sweet corn cake before, but I LOVE the sound of it! I just might whip this up tonight!


flavorthemoments May 5, 2013 at 3:28 pm

I’ve never had it outside a Chevy’s or El Torito restaurant — I wonder if any really authentic places have it? I hope you enjoy it if you try it! Happy Cinco de Mayo.


Tina @ Tina's Chic Corner May 12, 2013 at 5:47 pm

This looks amazing! I love corn because it goes with so many main dishes. This recipe steps the corn up a notch and will surely be the talk of dinner. Can’t wait to try this. :)


flavorthemoments May 12, 2013 at 7:26 pm

I love my corn, too! I really hope you enjoy it!


ACHS June 11, 2013 at 2:23 pm

Can this be made ahead and frozen?


flavorthemoments June 11, 2013 at 2:31 pm

My honest is answer is I’m not sure, but my guess would be no. I think you’d be better off to make a few days ahead at the most, refrigerate it, then follow the cooking instructions from there. Freezing could work, but I won’t know for sure unless I try it. Sorry!


ACHS June 11, 2013 at 3:41 pm

Thanks! I am planning on taking it camping. If I make it Thursday night, do you think it will be good on Saturday?

Sammy July 30, 2013 at 9:32 am

Yes! Finally someone writes about printable hispanic dessert recipes.


flavorthemoments July 30, 2013 at 11:12 am

These are easy and so delicious!


Jenina August 4, 2014 at 6:36 am

I just made this recipe last night–wonderful! I’ve tried to make this dish before–unsuccessfully. This was soft, sweet and full of corn flavor. Thanks for posting this!


flavorthemoments August 4, 2014 at 6:17 pm

I’m so glad this was a success for you, and I appreciate the feedback! Thanks for stopping by! :)


Susan November 1, 2014 at 8:39 pm

uuummmm, not really adapted since you the only thing you changed was to use milk instead of cream


Kelly November 25, 2014 at 1:11 pm

I tried this recipe recently and it came out exactly the way I’ve always had it at restaurants! Very good and easy to make.


flavorthemoments November 25, 2014 at 1:31 pm

I’m glad it worked out for you, Kelly, and thank you for the feedback! :)


flavorthemoments June 11, 2013 at 3:51 pm

How would you be reheating it? It needs to be baked in a water bath, like steaming. If you did that beforehand and just reheat it gently over low heat it should be fine. I reheated mine on low in a microwave and it worked well, too.


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