Mexican Sweet Corn Cake Recipe

Why You’ll Love This Recipe

I love this recipe because it combines sweet, buttery flavor with a wonderfully soft and moist texture. Unlike traditional cornbread, I keep this corn cake tender enough to scoop with a spoon rather than cutting it into firm slices.

I also appreciate how well it works with savory meals. I can serve a small scoop next to spicy dishes, beans, rice, tacos, or grilled meats, where its gentle sweetness creates a delicious contrast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet corn kernels, fresh, frozen, or canned
• Unsalted butter, softened
• Granulated sugar
• Masa harina
• Yellow cornmeal
• Whole milk
• Heavy cream
• Baking powder
• Salt

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. I place the corn kernels in a food processor and pulse them several times. I want the corn partially blended while still leaving some small pieces for texture.
3. In a large mixing bowl, I beat the softened butter and granulated sugar together until creamy.
4. I add the masa harina and mix until well combined with the butter mixture.
5. I stir in the processed corn, cornmeal, baking powder, and salt.
6. I gradually add the milk and heavy cream, stirring until everything is evenly combined. The mixture should be thick and moist rather than resembling a traditional pourable cake batter.
7. I spread the corn mixture evenly into the prepared baking dish and smooth the top.
8. I cover the baking dish tightly with aluminum foil. I place it inside a larger roasting pan and carefully pour hot water into the larger pan until it reaches about halfway up the sides of my baking dish.
9. I bake the corn cake in the water bath for about 50–60 minutes, or until the center is set and the cake is tender.
10. I carefully remove the baking dish from the water bath and let the corn cake rest for about 10 minutes.
11. I fluff or gently scoop the warm corn cake with a spoon and serve it as a side dish.

Servings and Timing

This recipe makes approximately 8 servings.

• Prep time: 15 minutes
• Bake time: 50–60 minutes
• Resting time: 10 minutes
• Total time: about 1 hour 25 minutes
• Servings: 8

I know the corn cake is ready when the center looks set rather than wet and the mixture has a soft, tender consistency.

Variations

For extra corn flavor, I leave a larger portion of the kernels whole instead of processing all of them. I like the additional bursts of sweet corn throughout the finished cake.

When I want a richer version, I add a little extra butter or replace more of the milk with heavy cream. This gives me an especially soft and indulgent corn cake.

For a lightly spiced variation, I add a small pinch of cinnamon. I keep the amount subtle so the corn remains the main flavor.

When I want a sweet-and-spicy version, I add finely diced jalapeño to the mixture. I enjoy the contrast between the mild heat and the naturally sweet corn.

I can also add shredded cheese for a more savory variation. Monterey Jack, cheddar, or pepper Jack all work well when I want the corn cake to lean toward a cheesy side dish.

Storage/Reheating

I store leftover Mexican Sweet Corn Cake in an airtight container in the refrigerator for up to 4 days. I let it cool before covering and refrigerating it.

To reheat individual portions, I place them in the microwave and heat in short intervals until warm. I sometimes cover the corn cake with a damp paper towel to help prevent it from drying out.

For a larger portion, I place the corn cake in an oven-safe dish, cover it with foil, and warm it at 325°F (165°C) until heated through. I can add a small pat of butter before reheating when I want extra moisture.

I can freeze the corn cake for up to 2 months, although I find the texture is best when freshly made or refrigerated. I thaw frozen portions overnight in the refrigerator before reheating.

FAQs

What is Mexican Sweet Corn Cake?

Mexican Sweet Corn Cake is a soft, sweet corn-based side dish often served alongside savory Mexican-inspired foods. I think of its texture as a cross between moist cornbread and corn pudding, with plenty of sweet corn flavor.

Can I use canned corn for Mexican Sweet Corn Cake?

Yes. I can use canned corn when fresh or frozen corn isn’t available. I drain it very thoroughly before processing and adding it to the batter so excess liquid doesn’t make the cake too wet.

What is masa harina, and can I substitute cornmeal?

Masa harina is corn flour made from corn that has undergone nixtamalization, which gives it a distinctive flavor and texture. I prefer using masa harina in this recipe rather than replacing it completely with ordinary cornmeal because the two ingredients behave and taste differently.

Why do I bake the corn cake in a water bath?

I use a water bath because the gentle, moist heat helps the corn cake cook evenly while maintaining its soft and tender texture. It also reduces the chance of the edges drying out before the center has finished cooking.

What can I serve with Mexican Sweet Corn Cake?

I love serving it with tacos, enchiladas, fajitas, grilled chicken, carne asada, black beans, refried beans, or Mexican-style rice. Its mild sweetness also makes it a great contrast to spicy salsa and chile-based dishes.

Conclusion

Mexican Sweet Corn Cake is one of my favorite side dishes when I want something that balances sweet corn flavor with a soft, buttery texture. I love how it falls somewhere between cornbread and corn pudding while remaining simple enough to pair with a wide range of meals.

Mexican Sweet Corn Cake Recipe

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Mexican Sweet Corn Cake is a soft, buttery side dish with plenty of sweet corn flavor and a tender texture between cornbread and corn pudding. Its gentle sweetness pairs especially well with spicy and savory Mexican-inspired meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Bake
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

• 2 cups sweet corn kernels, fresh, frozen, or canned and drained
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup masa harina
• 1/4 cup yellow cornmeal
• 1/3 cup whole milk
• 1/4 cup heavy cream
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Place the corn kernels in a food processor and pulse several times until partially blended, leaving some small pieces for texture.
3. Beat the softened butter and granulated sugar together in a large mixing bowl until creamy.
4. Add the masa harina and mix until thoroughly combined with the butter mixture.
5. Stir in the processed corn, yellow cornmeal, baking powder, and salt.
6. Gradually stir in the whole milk and heavy cream until evenly combined. The mixture should be thick and moist rather than pourable.
7. Spread the corn mixture evenly in the prepared baking dish and smooth the top.
8. Cover the baking dish tightly with aluminum foil and place it inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the sides of the baking dish.
9. Bake for 50–60 minutes, until the center is set but the corn cake remains soft and tender.
10. Carefully remove the baking dish from the water bath and let the corn cake rest for about 10 minutes.
11. Fluff gently or scoop the warm corn cake with a spoon and serve as a side dish.

Notes

• Drain canned corn thoroughly before using to prevent excess moisture.
• Leave some corn kernels partially whole for additional texture and bursts of sweetness.
• For a sweet-and-spicy variation, add finely diced jalapeño.
• For a savory variation, add shredded Monterey Jack, cheddar, or pepper Jack cheese.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat covered in a 325°F (165°C) oven or microwave individual portions until warm.
• Freeze cooled portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 245 kcal
• Sugar: 11 g
• Sodium: 135 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg