Mexican Sweet Corn Cake is that irresistible side dish you’ve probably fallen in love with at your favorite Mexican restaurant. Moist, tender, and full of real corn flavor, it’s the perfect balance of sweet and savory. This homemade version captures all the nostalgia and comfort of the restaurant classic while being surprisingly simple to prepare at home.
Once you try making Mexican Sweet Corn Cake from scratch, you’ll see why it’s a go-to favorite for Mexican-inspired meals. Its rich, comforting texture pairs beautifully with tacos, enchiladas, or grilled meats, making it the ultimate side dish for any feast.
Mexican Sweet Corn Cake
Mexican Sweet Corn Cake is that irresistible side dish you’ve probably fallen in love with at your favorite Mexican restaurant. Moist, tender, and full of real corn flavor, it’s the perfect balance of sweet and savory.
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.
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