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 am making this right now for the first time. I feel that I am looking for a clarification for how to foil it. Do you foil just the corn cake container or do you foil the water container to steam it?
So far it tastes amazing! I had to try the mixture before popping it in the oven.
Sorry I didn’t see this until now…I hope it worked out for you!
I’d really like the answer to this question as well. Foil for just the 8×8 or for the whole steam bath?
The foil should just cover the 8×8 pan.
I HAVE MADE THIS TWICE CHANGING THE METHOD OF MIXTURE TO MY LIKING & IT TURNED OUT PERFECTLY. THANK YOU
You’re welcome Sherrelle and thank you for taking the time to leave your feedback!
I have made this many times. The first time I made the way it said. It was good but not like this restaurant that makes something similar and was looking for a recipe close to it. So I changed it the second time and used brown sugar instead of white and cut the sugar down by half. Then instead of leaving corn chunky I creamed it to make more smooth. OMG!!!! It seriously was just like theirs and it’s amazing. It was very good the first go round. Just with a few adjustments it was totally what I was looking for. Thank you for sharing.
Thank you very much for your feedback Shianne, and for sharing your adaptions. I’ve been meaning to try this with less sugar, and I love the idea of creaming the corn!
For the people that complained that the sweet corn recipe didn’t rise. Would opening the oven to check on it too many times have something to do with it? Just asking.
This recipe does not rise like typical cornbread, so I’m wondering if it’s simply taking people by surprise.
I was so excited to try these with ground beef enchiladas for dinner tonight. They turned out exactly like the picture. Unfortunately, these were too sweet for our taste buds and the texture wasn’t appealing to us. It was worth a try though!
I’m sorry the texture and sweetness didn’t work for you but thank you for your feedback!
I cannot find corn flour in any of my local stores, just cornmeal. What else can I do?
Unfortunately masa is the only flour that will work for these. I ordered some online from Amazon a little over a month ago, so I would suggest that.
Hi, I’m looking forward to trying this recipe and surprise my family with it since it’s everyone’s favorite at El Toritos….have a question can I use a can of creamed corn instead of fresh or frozen?
Thank you!
Hi Leticia! I think creamed corn would affect the texture as it has more moisture — I’m sorry I can’t say for sure if it would work. If you try it I’d love to hear how it goes!
Can this be made the night before? I have used your recipe for our thanksgiving for about 3 years now and it’s a huge hit but I’ve never tried to make it the night before so It’s one less thing to make on thanksgiving. Thanks for your advice!
Hi Laura! I’m all about making things in advance, and I don’t see why you couldn’t make it the day before and rewarm it tomorrow. Have you ever had leftovers? Did they fare well reheating? I’d have to think it would be ok.
What would happen if you left out the cornmeal? Would it still be worthwhile?
I wouldn’t advise leaving out the cornmeal as the mixture would be too wet.
Seems like something went wrong. Did not rise at all. My baking powder is good. It was very thin after spread in pan. Could never have used an ice cram scoop to serve. I’m perplexed. I followed exactly as written. Made enough for 4 people, barely. Thin little squares. Really wanted to make this for a party but reluctant to try again.
Hi Kirk — I’m really sorry that this didn’t turn out for you. I’ve never heard of anyone having a problem with this recipe, so I’m not sure what could have happened?
I am planning on making this for a trip we are going on where I am making tacos and wanted a side item. There’s a Mexican restaurant that has this on the side of some dishes and I have so badly wanted to make it. I found this recipe hoping it would be similar. Only thing is the one I had at restaurant didn’t have chunks of corn. And it had a darker color. So for this recipe I did half brown sugar and half white sugar. I went ahead and left the corn chunky. It was absolutely delicious. I may try it next time making the corn completely smooth. Just to see if it is more like that restaurant. Thank you for sharing this recipe.
Hi Shianne! I’m so glad you liked this recipe, and I appreciate your feedback. I think this would be great smooth as well!
Also would it be possible to do this in a crockpot?
Unfortunately I do t know if this would work as I’ve never tried it. If you try it I’d love to hear how it goes!
Hello.
I made the corn cakes recipe this weekend, but it didn’t rise at all. I followed the recipe as it is written. Any idea what went wrong? I’ve double checked and I didn’t miss any ingredients. I want to make this again…but hopefully with the correct outcome. 🙂
Thank you.
Rita
Hi Rita — the recipe doesn’t rise the way the regular cornbread does. Is that what you mean? Your baking powder could be expired — does it seem to be working in other recipes?
I just want to say if you follow the directions exactly you will get an excellently tasty product. I have never had creamy corn cake before this but this is super phenomenal. My brother finished it off so now I am making more lol.
I’m so glad that this turned out well for you and thank you for leaving your feedback! 🙂
There is a little place north of me that always serves these with their Mexican dishes. I love them and thought they would be fantastic for thanksgiving. Last night I did a trial run using half the recipe. Instead of a square pan I’m using a mini muffin tin pan. They came out great – and are wonderful the next morning – which is going to safe me some oven space on thanksgiving. Thank you thank you thank you. I’ll definitely be serving this every time I make red or green chile.
I’m so glad you enjoyed them, Toni, and thank you for sharing the way you prepared them! That’s good to know that they’re great the next morning, too — maybe next time they will last that long. 🙂 I hope you have a wonderful Thanksgiving! 🙂
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.
I rarely ever get these out anymore because they’re so easy to make at home! I love this recipe, and thank you for the wonderful comment! 🙂
Yum! My family loves Mexican-inspired food! This needs to go on our menu soon!
Thanks, Jamie! 🙂