Mexican Sweet Corn Cake
Yamilette González
Give in to your cravings with this soft and moist Mexican sweet corn cake! Topped with cajeta and with a scoop of vanilla ice cream on the side, this decadent dessert prepared with simple pantry staples is packed with flavor for an irresistible last course that will delight anyone with a sweet tooth.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 4 ears corn
  • 6 eggs
  • 1 cup sugar
  • 1/2 cups sour cream
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 5 tablespoons butter, melted
  • 2 teaspoons vanilla essence
  • icing sugar, for garnish
  • vanilla ice cream
  • cajeta
Preparation
15 mins
25 mins
Low
  • Preheat oven over 356 °F.
  • Transfer ears corn, eggs, sugar, sour cream, flour, baking powder, melted butter, and vanilla extract and blend until smooth.
  • Pour the mixture into a previously greased mold. Bake for 25 minutes.
  • Cool and unmold. Garnish with icing sugar. Serve with vanilla ice cream and cajeta.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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