Ingredients
- 3 cups fresh sweet corn kernels (about 4 ears)
- 1 can (397 g / 14 oz) sweetened condensed milk
- 1 cup (240 ml) whole milk
- 4 large eggs
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 2 1/4 cups (281 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: powdered sugar, whipped cream, or fresh berries
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch cake pan.
- In a bowl, sift together flour, baking powder, and salt.
- In a blender, combine corn, condensed milk, whole milk, eggs, butter, and vanilla. Blend until mostly smooth.
- Pour the wet mixture into the dry ingredients and gently fold until combined.
- Transfer batter to the prepared pan and spread evenly.
- Bake for 45–55 minutes until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then transfer to a rack or serve warm.
Notes
- Do not overblend to retain small corn bits for texture.
- Drain canned corn well if using instead of fresh.
- Avoid overmixing to keep the cake tender.
- Let cake cool slightly before slicing for clean cuts.
- Serve warm or chilled depending on preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
