There’s a market that comes to my neighborhood every Saturday morning. As usual, I went to get groceries there. I approached my well-trusted merchants and there was a marvelous surprise: there were corn cobs. Immediately, I asked for the price, and given that he now knows my Aztec origins and sees me regularly, he answered he was going to offer 4 pieces for 2€. It was a bargain I couldn’t deny myself from acquiring. I asked for them, and on my way home started to ponder what I could prepare with them. It had to be something exceptional. So, I started doing some research here and there with the excuse of wanting to use my recently acquired cooking robot. I found a good enough recipe, but modified it to my complete taste. Hope you like it like I did!
Sweet Corn Cake
Some people call it bread. I think it's a cake. It's origin dates back to the times when Mexico was a Viceroyalty. Before me, this recipe is the most Mexican cake of them all and which has the most variations all around Latin America.
- Food processor
- Chef's Knife
- Chopping board
- 6 in. round cake mold
- Spatula
- 400 g sweet corn kernels
- 3 eggs
- 397 g sweetened condensed milk ((1 can))
- 90 g melted butter (unsalted)
- 100 g cream cheese
- 50 g all-purpose flour
- 15 g baking powder
Firstly, de-kernel the sweet corn cobs and grind them in a food processor or kitchen robot. Then, add the rest of the ingredients to incorporate them and create a homogenous mixture.
Pour the mixture in a mold previously buttered and floured and put in the oven to bake at 350°F for approximately 45 minutes.
Let it cool and remove from mold.
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Vanilla ice-cream, eggnog, or crème anglaise to serve on the side are great choices.
Preheat oven at 350°F/180°C
Honestly, I wanted to eat it with a bit of eggnog, but since I didn’t have nor did I find it, I decided to serve some vanilla ice-cream on the side. It was yummy and pampering. No doubt I put all that corn into good use. They were tender and a bit sweet to my taste, but equally good.
