Mexican Sweet Corn Cake
If you’ve ever had Mexican Sweet Corn Cake at a Mexican restaurant like Chi-Chi’s or El Torito, you know delicious it is. This recipe is made with masa harina and sweet corn, and is moist, tender, and packed with real corn flavor. It’s the perfect side for your Mexican-inspired meals, and it’s so easy to make from scratch!
Years ago, I frequented Chevy’s and El Torito’s restaurants for Mexican food. I either ordered a combo plate or a taco salad, with a double order of the Mexican sweet corn cake on the side.
The corn cake was definitely my favorite part of the meal! If you’ve tried it Chi-Chi’s or at the restaurants I listed above, you know that it’s sweet, moist and loaded with real corn flavor.
One day I decided to try making it from scratch and I haven’t looked back. It’s so easy to make, and makes a great side dish for my ground beef enchilada casserole, or it makes a fun appetizer served with a variety of toppings like crema, diced tomato, avocado and more.
This recipe has plenty of corn goodness with masa harina (AKA corn flour), regular corn meal and whole corn kernels. That’s three times the corn flavor!
If you’re not familiar with masa harina, it’s a fine corn flour used to make corn tortillas, and it gives this corn cake its signature tender texture and authentic flavor.
Fresh, frozen or canned corn is processed until chunky, then combined with the other ingredients. It’s baked in a water bath and covered with foil to ensure that it has a moist, tender texture.
This recipe is guaranteed to be the most memorable part of your meal! 🙂
Why you’ll love this recipe
- This corn cake has a moist, tender texture, real corn flavor, with just the right amount of sweetness.
- It’s made with fresh corn, but canned corn and frozen corn may be used as well.
- This is an easy recipe to prepare, and it can be made in advance.
- It’s a versatile side dish for Mexican food, chili and even grilled meats, or it can be served as an appetizer with your favorite toppings.
Recipe ingredients
There are only a few ingredients in this Mexican corn cake recipe. The bulk of the ingredients are pantry staples, with the exception of the masa harina.
- Corn. Fresh corn makes up the bulk if this recipe. You’ll need 1 1/2 cups, then it’s processed in a food processor a bit. The corn does not need to be cooked, and you can use fresh, canned or frozen corn. If using canned corn, drain it well and blot it dry. If using frozen corn, thaw it and blot it dry.
- Masa harina. This ingredient is a traditional Mexican flour that’s made from dried corn that has been nixtamalized, or soaked in an alkaline solution to soften the kernels and enhance flavor and nutrition. It gives this sweet corn cake it’s signature flavor and moist, tender texture, and is commonly used in tortillas and tamales. It may not be substituted with cornmeal.
- Cornmeal. Provides a slightly coarse texture and structure to the corn cake, which helps balance the smooth texture of the masa.
- Butter. You’ll need 1 stick, or 4 ounces of unsalted butter, softened to room temperature. If using salted butter, do not add additional salt to the recipe.
- Sugar. The sugar provides just enough sweetness for the cake. If you wish to use unrefined sugar such as honey or maple syrup, you’ll need to reduce the amount of sweetener to 1/4 cup. Keep in mind that liquid sweeteners will change the texture of the corn cake.
- Milk. Adds a bit of richness and helps the mixture bind together.
- Water. Helps thin the batter just enough to create that signature moist, spoonable texture without adding any additional flavor.
- Baking powder. Leavening agent that lends a light, airy texture.
See the recipe card below for the full list of ingredients and quantities.
How to make corn cake from scratch
This corn cake with fresh corn is so easy to make following the simple steps below. It takes about 10 minutes to prep, then pop it in the oven and bake in a water bath for about 50 minutes.
Pro tip: Use fresh, canned or frozen corn. If using canned corn, drain well and blot dry. Thaw frozen corn before using. The corn does not need to be cooked first.
See the recipe card below for full instructions.
Recipe FAQs
Cornmeal is dried corn that has been ground, and is coarse in texture. Masa is dried corn that has been nixtamalized, or soaked in an alkaline solution, and has a soft, smooth texture.
I don’t recommend substituting the masa harina with cornmeal as the texture of the corn cake would be grittier. The masa is what lends a soft, tender texture to the corn cake.
The fresh corn can definitely be substituted with canned or frozen corn. If using canned corn, blot it until it’s dried. If using frozen corn, thaw it and blot it dry before use.
There is no need to cook the corn prior to processing it for this corn cake. Simply cut it straight from the cob, or use canned or frozen corn.
While I’ve never prepared this recipe using vegan butter and plant-based milk, I think it would work just fine. The texture of the cake may vary slightly.
Serving suggestions
This sweet corn cake with masa harina is best served warm. Below are some of my favorite ways to enjoy it!
- Serve it as an appetizer topped with your favorite toppings such as crema, cotija cheese, pico de gallo and diced avocado.
- Pair it with your favorite Mexican dishes like chicken enchiladas and ground beef tacos.
- Serve it alongside grilled tequila lime chicken or grilled pork tenderloin.
- It makes a great side dish for white bean turkey chili or slow cooker chicken tortilla soup.
Recipe notes
- Pro tip: Use fresh, canned or frozen corn. If using canned corn, drain well and blot dry. Thaw frozen corn before using. The corn does not need to be cooked first.
- I don’t recommend substituting the masa harina with cornmeal as the texture of the corn cake would be grittier. The masa is what lends a soft, tender texture to the corn cake.
- Try swapping the butter and milk with vegan butter and plant-based milk to make this recipe dairy-free. The texture of the cake may vary slightly.
- Store leftover sweet corn cake in an air tight container for up to 3 days, or freeze for up to 3 months.
More Mexican side dishes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Mexican Sweet Corn Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup masa harina see note 2
- 1/4 cup water
- 1 1/2 cups corn fresh, canned or frozen; see note 1
- 1/4 cup cornmeal
- 1/3 cup sugar see note 2
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. In a large bowl, beat the butter until creamy. Add the masa harina and water, and beat until incorporated. Set aside.1/2 cup unsalted butter, 1/3 cup masa harina, 1/4 cup water
- Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.1 1/2 cups corn
- In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.1/4 cup cornmeal, 1/3 cup sugar, 2 tablespoons milk, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8×8" baking pan. Place the baking pan into a 13×9" 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.
Notes
- Pro tip: Use fresh, canned or frozen corn. If using canned corn, drain well and blot dry. Thaw frozen corn before using. The corn does not need to be cooked first.
- I don’t recommend substituting the masa harina with cornmeal as the texture of the corn cake would be grittier. The masa is what lends a soft, tender texture to the corn cake.
- Try swapping the butter and milk with vegan butter and plant-based milk to make this recipe dairy-free. The texture of the cake may vary slightly.
- Store leftover sweet corn cake in an air tight container for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
88 Comments on “Mexican Sweet Corn Cake”
I love this recipe and have used it several times! It’s always a hit.
I’m wondering, though, for a large gathering what might be a good way to make a larger batch-like a quadruple batch. I have a large sheet pan but wasn’t sure about how to do the water bath. Any suggestions?
I’m glad that you’re enjoying the recipe! I really don’t know to do a large batch other than cooking it in batches, which would take forever. If you have (2) 8×8″ baking pans and (2) 9×13″ baking dishes, you could certainly do two batches at a time. That’s what I would do.
What would happen if I leave out the milk and use dairy free butter?
Hi Shannon. I have never used dairy free butter, but I would think that it would work. You could also try dairy free milk as well. I’d love to hear how it works out!
Am I bad to ask if green chili’s(?) or jalapeños cam be added.
I think a can of green chilies would be great! If you do use a jalapeno, it should be cooked first as I don’t think it will soften up much in the oven.
I make this but call it “sweet corn tomalito” just like they called it at Chevy’s. I steam it on the stove top instead of the oven.
But you are right! It is so good!!!
I’m glad you love it too, and steaming it sounds like a great idea!
Thank you for this recipe. Acapulco restaurant used to serve this as well like a tamale, in the husk. It was my FAVORITE thing to have from there.
I can’t wait to try this. I wonder if you have ever tried corn pudding since you like this so much. I had never had it until I moved to the Midwest and it is a staple for my family at most holiday meals now. If you live the corn flavor of your recipe you will love corn pudding as well. It uses a well loved corn bread mix and is super simple.
I hope this corn cake reminds you of the one from Acapulco! And I have seen corn pudding but never tried it…I’m sure I would absolutely love it. I need to try it soon!
I want to make this for a potluck dinner for 16 people. I would need to double the recipie, but what size pans would I need to do this? I plan on baking this right before leaving to take it right from the oven.
The purpose of the water bath is to steam the corn cake, so I’d advise using (2) 8×8″ dishes, which means you’d also need (2) 13×9″ dishes as well.
What if your have no corn meal on hand?
I would suggest purchasing some as the recipe won’t work without it.
Is this sweet corn cake known by any other name?
I don’t it by any other name…sorry.