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”
My kids would gobble these! Pinned!
My kids would if I didn’t first! 🙂
Oh my gosh, Marcie! I LOVE the Chi Chi’s version of this but would love this one even more! Can’t WAIT to try it!
We don’t have Chi Chi’s, but I always used to eat these at Chevy’s or El Torito’s. I’d get a whole side for myself! haha Thanks, Cathy!
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.
I’m glad it worked out for you, Kelly, and thank you for the feedback! 🙂
uuummmm, not really adapted since you the only thing you changed was to use milk instead of cream
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!
I’m so glad this was a success for you, and I appreciate the feedback! Thanks for stopping by! 🙂
These are easy and so delicious!
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. 🙂
I love my corn, too! I really hope you enjoy it!
Can this be made ahead and frozen?
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!
Thanks! I am planning on taking it camping. If I make it Thursday night, do you think it will be good on Saturday?
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.
I’ve never had a Mexican sweet corn cake before, but I LOVE the sound of it! I just might whip this up tonight!
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.
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 🙂
I have to make it myself cuz I never go to El Torito anymore! Lol. Happy Cinco de Mayo!
I used to love going to Chi Chis when I was younger for their sweet corn cake. I’ll be trying this out ASAP!
This makes Mexican food even more fun!
Oh yes. The perfect side for Cinco de Mayo!!! YUM.
It’s just not the same without sweet corn cake!
Yum, Marcie! I have some masa harina at home that needs a new project. I think I just found it!
This is the perfect project for it, Nicole!
This sounds amazing…can this be made ahead??
I’ve never tried it but I’m sure you can bake it ahead of time then reheat it gently in the oven or microwave.
I don’t think I’ve ever had a corn cake, but I have to have one now! These look amazing.
Thank you, Jenn! If you try them, you just might get hooked!
I’ve been wanting a recipe for this! Thank you! My Cinco de Mayo celebration is complete!
You’re very welcome! This corn cake is definitely a must!
This looks delicious! I love corn cakes and this would be a fabulous addition for Cinco de Mayo. Lovely post. 🙂
Thank you, Anne! I have a serious weak spot for corn cakes!
I’m a little confused the masa harina look like maseca with which tortillas are made? and another question is added powdered or first make the dough? please answer me?
I want to do very soon and I stay exactly as you prepare. thank you very much for your recipe.?
Hi, Eva! Yes, masa is used to make tortillas. This recipes uses masa and regular cornmeal, which makes this sound a bit confusing. If you have any more questions, let me know, and I hope you enjoy the corn cakes!