Blue Mesa Grill Sweet Corn Cake
Transport your taste buds straight to the Southwest with this decadent Blue Mesa Grill Sweet Corn Cake! This buttery, slightly sweet side dish combines the earthy charm of masa harina and yellow cornmeal with the natural sweetness of coarsely ground sweet corn kernels. Infused with heavy cream for a rich, velvety texture and delicately balanced with a touch of sugar and a pinch of salt, this corn cake is baked to tender perfection. The recipe is simple to follow, with just 20 minutes of prep and a bake time that ensures moist, flavorful results every time. Serve as a comforting accompaniment to your favorite Tex-Mex dishes or as a unique side for barbecues and family dinners. Garnish with fresh cilantro or sour cream for an irresistible finishing touch. Perfectly rustic, irresistibly delicious—your next go-to comfort food awaits!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.33 cup masa harina (corn flour)
- 0.25 cup water
- 1.5 cups frozen sweet corn kernels, thawed
- 0.33 cup granulated sugar
- 0.5 cup yellow cornmeal
- 0.25 cup heavy cream
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish or a similar 2-quart casserole dish.
In a mixing bowl, beat the unsalted butter with a hand mixer until creamy and fluffy, about 1-2 minutes.
Gradually add the masa harina to the butter, mixing well to form a smooth dough-like consistency.
Slowly mix the water into the masa mixture until fully incorporated.
In a food processor or blender, pulse the sweet corn kernels until they are coarsely ground but still slightly chunky.
Add the ground corn, granulated sugar, yellow cornmeal, heavy cream, baking powder, and salt to the masa mixture. Stir gently with a rubber spatula until everything is evenly combined.
Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
Cover the baking dish tightly with aluminum foil to create a steamy environment for the corn cake to cook evenly.
Place the dish in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is firm but tender.
Remove the dish from the oven and allow the corn cake to cool for 10 minutes before serving.
Scoop the sweet corn cake onto plates or serve it directly from the dish. Optionally, garnish with fresh cilantro or a dollop of sour cream for a savory twist.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 85.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
