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!
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. 🙂
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!
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. 🙂
Here are some of my other dishes that would be wonderful for Cinco de Mayo as well:
Mexican Sweet Corn Cake
Ingredients
- 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
Instructions
- 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.
Notes
- Use roasted corn for extra flavor and flair!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
86 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!