Mexican Sweet Corn Cake

Mexican Sweet Corn Cake is moist, sweet corn cake perfect as a side dish for whatever Mexican meal you’re serving!

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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. 😉  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.   :)

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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!

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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.   :)

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Mexican Sweet Corn Cake
Prep time
Cook time
Total time
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.
Serves: 6-8 servings
  • ½ cup unsalted butter, softened
  • ⅓ cup masa (corn flour)
  • ¼ cup water
  • 1½ cups fresh or frozen corn (thawed, if frozen)
  • ¼ cup cornmeal
  • ⅓ cup sugar
  • 2 tablespoons milk
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
  3. Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
  4. 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 ⅓ 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


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



    • says

      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.

        • says

          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 says

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

          • says

            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.

  1. Jenina says

    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!

  2. Kelly says

    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.

  3. KG says

    I, too, was a freak in the 1980’s and 90’s for our local Annie’s Santa Fe Spoon Bread – always got a double order or traded my guac garnish with my fellow diners. Then, Annie’s closed and I was feeling like I could never recreate the taste. I found this recipe too about six years ago and it is exactly the taste I was missing! Thanks to food bloggers like you, now everyone can share in its delishiousness! . Great post & pics, the recipe is great for anyone who loves a little sweetness to go with the spice of Mexican food.


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