Mexican Sweet Corn Cake

This popular Mexican dessert is adapted from its traditional form and served with a modern twist with sweetened whipped cream and fresh strawberries. There’s something about sweet summer corn that hits different. That’s why I’ve turned it into the star of this Sweet Corn Cake topped with strawberries and cream. It’s the perfect blend of natural sweetness and bold summer flavors. 

At the center of this cake is Dandy® Sweet Corn, known for its exceptional quality. Grown and harvested from the best sweet corn of the season from farms in Florida, Georgia, and Michigan, they don’t use any type of genetically modified seed or crop to grow it. It’s their commitment to that and the quality that makes it my corn of choice. I also love that it comes pre-shucked, so I can bypass the mess and get right to cooking or baking with it.   

Summer is my season, especially for grilling. Corn on the cob is a must-have for any BBQ, but I wanted to mix things up this year. Why not highlight corn’s natural sweetness in a dessert? This cake does just that. It’s subtly sweet, perfectly tender, and brings a new twist to summer sweets. 

The cake itself is straightforward: pureed sweet corn brings moisture and a light sweetness that cuts down on the amount of sugar needed. Topped with juicy strawberries and fresh cream, it’s a dessert that captures the easy days of summer. 

Before we jump into the recipe, I wanted to let you all know about the Summer of Sweetness Giveaway that Dandy is hosting! Now through July 12 (YES this is the last week for a chance to win!!), ENTER HERE to be one of 35 lucky winners to receive some cool pickleball prizes to be used this summer! 

Yield: 8

Mexican Sweet Corn Cake

Print

Ingredients

• 3 medium (315g/2cups) ears fresh corn, preferably yellow, husked and kernels trimmed off the cob
• 1/3 cup (45g) fine yellow cornmeal
• 14-ounce can sweetened condensed milk
• 1/3 cup (75g) plain whole-milk yogurt
• 1 1/3 cup (170g) all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1/4 teaspoon table salt
• 2 large eggs, plus 2 large egg yolks
• 1/2 cup neutral oil
• 1 lb. strawberries, trimmed and sliced
• 2 tablespoons sugar
• whipped cream

Instructions

Heat the oven to 350F with a rack in the middle position. Lightly cover a round 9-inch round cake pan with baking spray. Add the corn kernels, cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. to a blender.  

In large bowl, whisk together the flour, sugar, cornstarch, baking powder and salt. Add the pureed mixture to the flour mixture and whisk until blended and no lumps remain.   

Scrape mixture into the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out free of wet batter, 40 to 45 minutes. Remove cake from oven and transfer to a wire rack. Leave cake in the pan for 30 minutes to cool.  

In the meantime, toss the strawberries slices in a bowl with the sugar and set aside until the berries are juicy and well macerated. Once the cake has cooled for 30 minutes, run a knife around the pan to loosen the cake, then invert pan to remove cake. Place cake on a serving plate. Spread whipped cream on top and layer with macerated strawberries and the collected juices. Serve immediately.