Mexican Sweet Corn Cake with Strawberries and Cream

This popular Mexican dessert is adapted from its traditional form and served with a modern twist, featuring sweetened whipped cream and fresh strawberries. There’s something about sweet summer corn that makes this Sweet Corn Cake a must-try dessert. It’s the perfect blend of natural sweetness and bold summer flavors.

Why You’ll Love This Recipe

• Perfect Summer Dessert: Light, fresh, and bursting with flavor.
• Easy to Make: Simple ingredients and straightforward instructions.
• Deliciously Unique: Combines sweet corn with classic strawberries and cream.

Ingredients

• 2 cups fresh sweet corn, pureed
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh strawberries, sliced
• 1 cup sweetened whipped cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, mix the pureed corn, butter, and sugar until smooth.
3. Combine the flour, baking powder, and salt in a separate bowl.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
6. Let the cake cool, then top with fresh strawberries and a dollop of sweetened whipped cream.

Tips for Success

• Use Fresh Corn: Fresh corn provides the best flavor and texture for this cake.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined.
• Top Before Serving: Add the strawberries and cream just before serving to keep the cake fresh.

Frequently Asked Questions

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Make sure to thaw and drain it well before pureeing.

How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days. Add fresh toppings just before serving.

More Summer Dessert Recipes

• Strawberry Shortcake
• Lemon Blueberry Pound Cake
• Peach Cobbler with Vanilla Ice Cream