If you’ve ever enjoyed Mexican sweet corn cake at restaurants like Chevy’s, Chi-Chi’s or El Torito, you know how irresistible it can be. This homemade version uses masa harina and sweet corn for a moist, tender cake that’s full of genuine corn flavor. It’s an easy side for Mexican-inspired meals and works well as an appetizer or snack when served with toppings.
Years ago I regularly ordered a side of sweet corn cake with my Mexican restaurant meals. Its sweet, tender texture and strong corn taste are what make it memorable. After I tried making it at home I discovered how simple it is to recreate that classic restaurant-style corn cake from scratch. This recipe combines three corn elements—masa harina, cornmeal and whole corn kernels—so you get layered corn flavor and a soft, spoonable texture.
Why you’ll love this recipe
- Moist, tender texture with real corn flavor and a balanced touch of sweetness.
- Flexible with fresh, canned, or frozen corn.
- Easy to prepare and can be made ahead of time.
- Versatile as a side for Mexican entrees, grilled meats, chili, or served as an appetizer with toppings.
Recipe ingredients
The ingredient list for this Mexican corn cake is short and mostly pantry-friendly. The key specialty item is masa harina, which gives the cake its authentic flavor and signature texture.
- Corn. Use 1 1/2 cups of fresh, canned, or thawed frozen corn. If using canned corn, drain and blot dry; if using frozen, thaw and blot dry. The corn is processed briefly in a food processor and does not need to be cooked beforehand.
- Masa harina. A fine corn flour made from nixtamalized corn. It provides the soft, tender texture and authentic corn flavor this cake needs. Do not substitute with regular cornmeal if you want the traditional texture.
- Cornmeal. Adds some structure and a slightly coarse contrast to the masa’s smoothness.
- Butter. Unsalted butter, softened to room temperature. If you use salted butter, omit any added salt in the recipe.
- Sugar. Provides sweetness. If you prefer liquid sweeteners like honey or maple syrup, reduce the amount and be aware they will change texture.
- Milk and water. Milk adds richness; water helps create the cake’s moist, spoonable consistency.
- Baking powder and salt. Basic leavening and seasoning for balance and lift.
See the ingredient list in the recipe card below for exact quantities.
How to make corn cake from scratch
This corn cake is straightforward: about 10 minutes of prep followed by a gentle bake in a water bath to ensure a tender, moist result. The corn is pulsed briefly so there are still small chunks for texture, then combined with creamed butter, masa, cornmeal, and other simple ingredients. The batter is poured into an 8×8″ pan, placed inside a larger pan with a shallow water bath, covered with foil, and baked until set.
Pro tip: Use fresh, canned or frozen corn. If using canned, drain and blot dry; if frozen, thaw and blot dry. The corn does not need to be cooked before processing.
Recipe FAQs
Cornmeal is simply ground dried corn with a coarser texture. Masa harina is made from nixtamalized corn (soaked in an alkaline solution) and is finer and softer, which produces a more tender cake.
Substituting cornmeal for masa harina is not recommended if you want the classic texture—cornmeal will produce a grittier result. Masa harina contributes the soft, tender crumb.
Yes. Drain and blot canned corn dry. Thaw frozen corn and blot dry before using. Fresh corn is optional but not required.
No. The corn is used raw and pulsed briefly in a food processor for this recipe.
You can try substituting vegan butter and plant-based milk. The cake should still work, though texture may vary slightly from the original version.
Serving suggestions
Serve this sweet corn cake warm for the best texture and flavor. It pairs beautifully with many dishes and can be dressed up as an appetizer.
- Top with crema, crumbled cotija cheese, pico de gallo, diced avocado, or a squeeze of lime for a bright contrast.
- Serve as a side with classic Mexican entrees such as chicken or beef enchiladas, tacos, or grilled meats.
- Offer it alongside soups and chilis, like chicken tortilla soup or white bean turkey chili, for a comforting meal.
Recipe notes
- Pro tip: The corn can be fresh, canned, or frozen—just be sure to drain or thaw and blot dry so the batter isn’t too wet.
- Do not substitute masa harina with cornmeal if you want the traditional tender texture.
- To make this dairy-free, swap butter and milk for vegan alternatives. Expect slight texture differences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
More Mexican side dishes you’ll love
- Homemade guacamole recipe (suggested accompaniment)
- Instant pot black beans
- Mango avocado salsa
- Mexican rice
- Restaurant-style salsa
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so we can see your version.
Mexican Sweet Corn Cake
Servings: 8 | Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr
This Mexican sweet corn cake is moist, tender and packed with real corn flavor. Made with masa harina and sweet corn, it’s a great side for Mexican-inspired meals.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups corn (fresh, canned, or frozen; drained or thawed and dried)
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. 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 a food processor. Leave it fairly chunky. Stir the processed corn into the butter-masa mixture.
- In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk and stir to combine.
- Gently fold the cornmeal mixture into the butter-corn mixture just until incorporated. Pour the batter into an ungreased 8×8″ baking pan.
- Place the 8×8″ pan inside a larger 13×9″ baking dish and add water to the larger dish until it reaches about one-third up the sides of the smaller pan. Cover the corn cake with foil.
- Bake on the middle rack for 50–60 minutes, until set. Cool 10 minutes, then serve warm—use an ice cream or cookie scoop for easy portions if desired.
Notes
- Use fresh, canned or frozen corn. If using canned corn, drain and blot dry. Thaw frozen corn and blot dry before use. Corn does not need to be cooked first.
- Masa harina is essential for the proper texture; don’t substitute with cornmeal.
- To make dairy-free, try vegan butter and plant-based milk; texture may vary slightly.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition (per serving, estimated)
Calories: 201 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 13 g, Saturated Fat: 7 g, Cholesterol: 31 mg, Sodium: 104 mg, Potassium: 96 mg, Fiber: 1 g, Sugar: 10 g, Vitamin A: 441 IU, Vitamin C: 2 mg, Calcium: 29 mg, Iron: 1 mg.
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