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

Mexican Sweet Corn Cake front view

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 a little 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.   🙂

Overhead shot of mexican sweet corn cake on white plate

Mexican Sweet Corn Cake

A few years ago I decided to make homemade Mexican Sweet Corn Cake and was so glad that I did.  It tastes exactly as I remember — soft, and moist with kernels of corn throughout.

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 can’t make this Mexican Sweet Corn Cake all the time.  It’s much too tempting for me to have it around often!

Mexican Sweet Corn Cake on white serving tray

You can use cooked, fresh 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.   🙂

Mexican sweet corn cake with salsa


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


Mexican sweet corn cake on serving plate

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake is moist, sweet corn cake that makes the perfect side dish. It's easy to make and is naturally gluten free!

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  • 1/2 cup unsalted butter softened
  • 1/3 cup masa masa is corn flour, which cannot be substituted with corn meal
  • 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!


Serving: 1g, Calories: 201kcal, Carbohydrates: 22g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 104mg, Potassium: 96mg, Fiber: 1g, Sugar: 10g, Vitamin A: 441IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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