This Summer is about to end and it goes with some things that I like about it. Produce, yes, the fresh summer array of produce from our local farmers: zucchini, tomatoes, peppers, herbs, fruits and of course, corn. Juicy, sweet and tender corn is one of my country’s staples used everyday to make corn tortillas and an endless variety of tamales, corn masa, antojitos, atoles, soups and desserts, without forgetting roasted corn with ground piquin pepper, lemon and salt.
This Corn Cake is so easy to make that you won’t believe you didn’t know about it before. Did I mention easy? It is. So, go ahead and get yourself some fresh corn while they are still available and prepare this delightful dessert.
This cake came out mostly like a soufflé than a cake since corn here in the States is juicier than the one we have in Mexico. Next time, I will let the corn dry out a few days on the kitchen counter to get a denser texture. My favorite recipe does not use flour if using Mexican fresh corn. Anyway, this cake was all gone in less than 24 hours.
So, if you are wondering what to do with that fresh corn at the market, here is your chance.
Ingredients for 12 servings
4 eggs, yolks and egg whites separated
½ cup all purpose flour
1 stick of butter (equivalent to 1/2 cup, or 4 ounces, or 113 grams)
¾ cup sugar
1 tsp. of baking powder
6 white corn cobs (about 5 cups of corn kernels)
Preheat oven at 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 1/2-inch round pans. Set aside.
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 5 cups of kernels.
Place corn in your blender and mix until you have a creamy chunky texture.
In a mixing bowl cream the butter using and electric hand mixer. Add sugar, egg yolks and continuing beating. Then mix in the corn mixture, baking powder and flour.
In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm. Add 1/4 of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the baking pan.
Bake in the oven for 1 hour or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. It will have a nice golden color when done. In some parts of Mexico it is served with Mexican cream and roasted Poblano peppers strips, but I just like it as a dessert.
PS. If you would like a similar recipe in Spanish visit my friend Nora’s blog Gusta Usted.