Name: Deliciously Moist Mexican Sweet Corn Cake for Easy Entertaining
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: ½ cup Unsalted Butter (softened for easier mixing); 1 cup Masa Harina (essential for authentic texture); 1 cup Water (hydrates the masa harina); 1 cup Fresh/Canned/Frozen Corn (drain canned corn well); 1 cup Cornmeal (contributes to texture); ½ cup Sugar (adjust as needed for personal taste); 1 cup Milk (can be replaced with plant-based milk for dairy-free option); 1 tablespoon Baking Powder (provides leavening); 1 teaspoon Salt (enhances flavor)

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A whiff of sweetness drifts through my kitchen as I prepare my family’s favorite: Easy Mexican Sweet Corn Cake. This delightful dish is one of those recipes that transforms simple ingredients into a scrumptiously moist side dish, perfect alongside your favorite Mexican meals or served as a light appetizer topped with crema or fresh veggies. The beauty of this Mexican Sweet Corn Cake lies not just in its rich corn flavor, but also in its incredible versatility—you can whip it up in under an hour, making it ideal for busy weeknights or spontaneous gatherings. Whether you layer it with jalapeños for a spicy bite or keep it classic, each slice is a warm hug on a plate. Curious to learn how to bring this comforting dish to life? Let’s dive in!

Why is Mexican Sweet Corn Cake Perfect?

Simplicity: This recipe is a breeze to whip up, making it perfect for chefs of all skill levels.

Versatility: Enjoy it as a side to enchiladas or tamales, or serve it topped with crema and veggies for a delightful appetizer.

Mouthwatering Flavor: The combination of sweet corn and gentle sweetness creates a cake that’s nothing short of addictive.

Quick Cooking Time: Ready in under an hour, it’s a lifesaver for busy weeknights or last-minute gatherings.

Crowd-Pleasing Texture: Each slice is moist and tender, a delightful departure from ordinary side dishes.

If you love this easy recipe, consider trying my Cheesy Corn Fritters or the Mexican Street Corn for even more delicious corn-inspired meals!

Mexican Sweet Corn Cake Ingredients

For the Batter

Unsalted Butter – Adds richness and moisture; use softened for easier mixing.
Masa Harina – A fine corn flour essential for authentic texture; do not substitute with cornmeal for the correct softness.
Water – Hydrates the masa harina and supports cake structure.
Fresh/Canned/Frozen Corn – Provides corn flavor; no cooking required before use—drain canned corn well.
Cornmeal – Contributes to the texture; do not replace with masa harina.
Sugar – Adds sweetness to balance the corn’s natural flavors; adjust as needed for personal taste.
Milk – Helps achieve the correct batter consistency; can be replaced with plant-based milk for a dairy-free option.
Baking Powder – Provides leavening for a light texture.
Salt – Enhances flavor; helps balance the sweetness.

Step‑by‑Step Instructions for Mexican Sweet Corn Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure that your Mexican Sweet Corn Cake bakes evenly and achieves that lovely golden color on top. While the oven heats up, make sure to gather all your ingredients for easy access.

Step 2: Cream the Butter
In a large mixing bowl, beat ½ cup of softened unsalted butter using an electric mixer until it becomes creamy and fluffy. This should take about 2-3 minutes. The butter is properly creamed when it appears light in color and has a smooth consistency, ready to be combined with the other ingredients.

Step 3: Combine Masa Harina and Water
Add 1 cup of masa harina and 1 cup of water to the creamed butter. Mix well until the ingredients are completely blended, forming a smooth mixture. This step is crucial for achieving the authentic texture of the Mexican Sweet Corn Cake and provides the base for its delicious flavor.

Step 4: Incorporate the Corn
Using a food processor, pulse 1 cup of your chosen corn (fresh, canned, or frozen) until it is chunky but not pureed. Stir the pulsed corn into the butter and masa harina mixture. The bits of corn will add delightful texture and bursts of flavor, contributing to the moistness of the cake.

Step 5: Mix Dry Ingredients
In a separate bowl, whisk together 1 cup of cornmeal, ½ cup of sugar, 1 tablespoon of baking powder, and a pinch of salt. This mixture of dry ingredients will ensure even distribution of the leavening and sweetness throughout your Mexican Sweet Corn Cake.

Step 6: Combine the Mixtures
Gradually stir the dry mixture into the corn and butter mixture, followed by adding 1 cup of milk. Mix until just combined; do not over-mix. This is where the magic happens—your batter should be cohesive and slightly thick, ready to hold together beautifully during baking.

Step 7: Prepare the Baking Dish
Pour the thick batter into an ungreased 8×8-inch baking pan, using a spatula to spread it evenly. This uniformity is key to ensuring even baking. Next, place this pan into a larger 13×9-inch baking dish that you’ve filled with water up to 1/3 full. Doing so creates a gentle steam effect that keeps the cake moist.

Step 8: Bake the Cake
Cover the Mexican Sweet Corn Cake with aluminum foil and place it in the oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. You should notice the top is set and has a hint of golden brown as it finishes cooking beautifully.

Step 9: Cool Before Serving
Once baked, remove the cake from the oven and carefully take it out of the water bath. Allow the Mexican Sweet Corn Cake to cool in the pan for about 10 minutes. This cooling period helps the cake set better for slicing. Serve it warm, and enjoy the deliciously moist texture!

What to Serve with Easy Mexican Sweet Corn Cake

Pair the warm, sweet layers of your cake with delicious sides that elevate every tasting experience.

Black Bean Salad: Fresh, tangy black bean salad adds a perfect balance to the sweetness, enhancing the overall flavor profile. The hearty beans paired with zesty lime create a delightful contrast!
Grilled Chicken Tacos: Juicy chicken tacos bring a savory component to the table for a satisfying meal. The spices in the tacos beautifully complement the cake’s sweetness.
Salsa Verde: This vibrant green dip brightens up each bite! Its zesty tang provides a refreshing counterpoint, ensuring your taste buds dance with delight.
Creamy Avocado Dip: Smooth avocado dip adds a luscious texture and richness, making it an ideal pairing with the tender corn cake. A scoop on top? Pure bliss!
Mexican Street Corn Salad: Corn salad with chili, lime, and cheese harmonizes well, tying together the corn elements of both dishes. It’s a festival of flavors on your plate!
Coconut Agua Fresca: This cool, refreshing drink offers a delightful sweetness that plays well with the corn cake while keeping you cool on warm days.
Churros with Chocolate Sauce: Cap off your meal with these flaky treats! The warm happiness of churros and rich sauce rounds out the experience beautifully, making every bite memorable.
Roasted Sweet Potatoes: Their caramelized edges and smoky flavor create a lovely depth that enhances the cake’s sweetness, making every mouthful a celebration of flavors.
Red Sangria: For an adult twist, serve red sangria. The fruity, spicy notes of the drink can elevate the whole dining experience with joyful vibrancy.

Storage Tips for Mexican Sweet Corn Cake

Room Temperature: Store leftover Mexican Sweet Corn Cake at room temperature for up to 1 day, keeping it covered with foil or plastic wrap to maintain moisture.

Fridge: For longer storage, place the cake in an airtight container in the fridge for up to 3 days. This helps keep the cake fresh and moist.

Freezer: You can freeze slices of Mexican Sweet Corn Cake for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag to prevent freezer burn.

Reheating: To enjoy leftovers, gently reheat in the microwave or oven until warm, as this will enhance its delightful moist texture.

Expert Tips for Mexican Sweet Corn Cake

Choose the Right Flour: Use masa harina, not cornmeal, for that authentic moist texture. Substituting can lead to a drier cake.
Perfectly Thawed Corn: If using frozen corn, make sure it’s fully thawed and drained to avoid excess moisture that may affect the batter consistency.
Don’t Overmix: When combining dry and wet ingredients, mix until just combined. Overmixing can result in a dense cake instead of the light and fluffy Mexican Sweet Corn Cake you desire.
Check for Doneness: Use a toothpick inserted into the center to check if it’s done. It should come out clean; otherwise, give it a few more minutes in the oven.
Serve Warm: This cake is best served warm. Reheating will enhance its moistness and flavor if you have leftovers.
Experiment with Toppings: Enhance your Mexican Sweet Corn Cake by trying different toppings like salsa, crema, or fresh herbs for added flavor and visual appeal.

Make Ahead Options

These Easy Mexican Sweet Corn Cakes are perfect for meal prep, saving you valuable time on busy weeknights! You can prepare the batter up to 24 hours in advance. Simply mix the ingredients as directed, but don’t bake it yet. Instead, cover the batter tightly with plastic wrap and refrigerate it. When you’re ready to serve, pour the batter into your baking pan and bake as instructed after letting it come to room temperature for about 30 minutes to ensure even cooking. For best quality, avoid making the cake more than a day ahead to keep it moist and tender. Enjoy stress-free, delicious meals with this make-ahead strategy!

Mexican Sweet Corn Cake Variations

Feel free to get creative with your Mexican Sweet Corn Cake and make it your own!

Spicy Kick: Add jalapeños or green chilies for a delightful twist. The heat will balance perfectly with the sweetness.
Vegan Option: Substitute plant-based butter and almond milk for a dairy-free alternative. With this swap, your cake stays rich and indulgent without the dairy.
Mixed Veggies: Toss in zucchini or bell peppers for a colorful addition. These veggies will enhance flavor and add a lovely texture to every slice!
Sweet & Savory Pairing: Top with fresh mango salsa for a refreshing contrast. This sweet-sour combo elevates the dish, making each bite an unforgettable delight.
Herb Infusion: Incorporate fresh cilantro or chives into the batter for a bright herbal note. These herbs will add an exciting layer of flavor that surprises the palate.
Nutty Crunch: Mix in chopped walnuts or pecans for added texture. The crunchiness complements the cake’s moistness beautifully, making it even more satisfying.
Extra Sweetness: Drizzle with honey or agave nectar before serving. This addition enhances the cake’s natural sweetness, creating a luxurious dessert experience.

If you’re craving more delicious corn dishes, try my Mexican Street Corn or whip up some fantastic Cheesy Corn Fritters! Each option is a wonderful way to celebrate the delightful flavor of corn.

Mexican Sweet Corn Cake Recipe FAQs

How do I choose the right corn for my Mexican Sweet Corn Cake?
Absolutely! For the best flavor, using fresh corn off the cob is ideal. However, if fresh isn’t available, canned or frozen corn works just fine. Just make sure to drain canned corn well, and if you choose frozen, thaw it completely and drain any excess moisture. This step is crucial to prevent the cake from becoming soggy.

How should I store leftovers of the Mexican Sweet Corn Cake?
Very good question! You can keep leftovers in an airtight container at room temperature for up to 1 day. For longer storage, place the cake in the fridge, where it can last up to 3 days. Just make sure it’s covered well, so it doesn’t dry out!

Can I freeze Mexican Sweet Corn Cake?
Of course! To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag. This way, they will last for up to 3 months, keeping that corn flavor intact. When you’re ready to enjoy them again, simply thaw them in the fridge overnight and reheat gently in the microwave or oven.

What can I do if my Mexican Sweet Corn Cake turns out too dry?
If your cake ends up dry, it could be due to overmixing or baking for too long—definitely not what we want! Next time, try mixing just until combined and keep an eye on it during baking, checking for doneness a few minutes early. If you still have a dry slice, consider enjoying it with a dollop of crema or a drizzle of syrup to add moisture back in!

Is it safe for my pets to eat Mexican Sweet Corn Cake?
It’s always better to be cautious! While corn itself is not toxic to pets, this cake contains sugar and butter, which aren’t suitable for them. It’s best to enjoy this delightful Mexican Sweet Corn Cake yourself and give your furry friends a safe treat designed for pets instead!