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!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 201 kcal per serving

Ingredients

½ cup - unsalted butter
⅓ cup - masa harina
¼ cup - water
1 ½ cups - corn fresh
¼ cup - cornmeal
⅓ cup - sugar
2 tablespoons - milk
½ tsp - baking powder
a pinch of 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.
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 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.

Nutrition