Blue Mesa Grill Sweet Corn Cake Recipe

Name: Blue Mesa Grill Sweet Corn Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: corn husk (enough to line and cover a 3 quart steamer basket in a double layer); 1/4 cup vegetable shortening (like Crisco); 1/2 cup unsalted butter, softened; 1 cup masa dough; 1 cup cold water; 1 lb corn, fresh and cut off the cob (or frozen and thawed); 1/2 cup yellow cornmeal; 3/4 cup sugar; 1/4 cup heavy cream; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

corn husk (enough to line and cover a 3 quart steamer basket in a double layer)
1/4 cup vegetable shortening (like Crisco)
1/2 cup unsalted butter, softened
1 cup masa dough
1 cup cold water
1 lb corn, fresh and cut off the cob (or frozen and thawed)
1/2 cup yellow cornmeal
3/4 cup sugar
1/4 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt

1
*Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
2
Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
3
It is the basic ingredient used in making tamale dough (also called masa).
4
Soak corn husks in hot water for 30 minutes until pliable.
5
Drain.
6
Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
7
Add masa and mix on low speed for about 2 minutes.
8
Add water and mix well on medium speed.
9
Grind the corn coarsely in a food processor.
10
In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
11
Add the masa mixture and the ground corn and mix well.
12
To steam the corn cake, line the steamer basket with the softened corn husks.
13
Fill with corn cake batter.
14
Cover with more corn husks and a tea towel to absorb moisture.
15
Steam on the stove for about 2 1/2 hours.
16
Batter should not stick to husks when corn cake is done.
17
If it does, it needs to steam longer.
18
**Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: corn husk (enough to line and cover a 3 quart steamer basket in a double layer), 1/4 cup vegetable shortening (like Crisco), 1/2 cup unsalted butter, softened, 1 cup masa dough, and more.

Yes, Blue Mesa Grill Sweet Corn Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blue Mesa Grill Sweet Corn Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions