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Scoops of Mexican sweet corn cake in a bowl with cilantro sprig.
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4.55 from 44 votes

Mexican Sweet Corn Cake

This Mexican Sweet Corn Cake is moist, tender and packed with real corn flavor! It’s made with masa harina and sweet corn, and makes the perfect side dish for your Mexican-inspired meals!
Prep Time10 minutes
Cook Time50 minutes
Additional Time0 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 201kcal
Author: Marcie

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 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

  1. 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.
  2. 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.
  3. 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.
  4. Store leftover sweet corn cake in an air tight container for up to 3 days.

Nutrition

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