Moist Mexican Corn Cake – Dessert or Side Dish?

A Corn Cake Worth Chasing

Long, long ago, I used to visit this Tex-Mex restaurant called Don Pablo’s—maybe you remember it too? Sadly, it’s closed now, but that’s where I first fell in love with this sweet, buttery Mexican corn cake. It wasn’t your average side dish—it was soft, warm, and so moist it almost felt like dessert. I’ve also had it in tamale form at a tiny independent Mexican restaurant… that just happens to be 120 miles away. So, you can see my dilemma.

But no longer do I have to fret! Now I can make it at home—and let me tell you, I make it as buttery and sweet as I like. (Yes, I’m definitely making my “nana boo boo” face right now. Don’t judge me—some of y’all know exactly what I mean. 😂)

If you’ve never had this dish before, you’re truly missing out. This is the perfect time to try it for yourself. Whether you serve it as a side dish or call it dessert, this Mexican corn cake is always a win.

The Corn Is the Star

Let’s talk about the most important part of this dish: the corn. I think that’s why I love this recipe so much—it’s packed with real corn flavor in every bite. This isn’t just some plain baked good with a little cornmeal thrown in. It starts with corn flour (masa), cornmeal, and yes—real corn. That trio gives this cake a rich, deep corn taste that’s sweet, buttery, and comforting.

For the best flavor, I like to use frozen corn and either blend it up a bit or give it a rough chop so it melts into the cake while it bakes. If you’ve got fresh corn on the cob, you can absolutely cut it off and use that—but I’m all about convenience, so frozen is my go-to. You can even use creamed corn in a pinch, and it’ll still come out soft and delicious.

How I Make My Mexican Corn Cake

Watch how this buttery, corn-packed favorite comes together step-by-step—easy, cozy, and full of flavor.

Dana’s Picks: Tools & Treats for This Moist Mexican Corn Cake

I don’t personally have all of these, but if I were stocking up or gifting a baker in my life, these would be on my list.

Baking Basics

These make prep a whole lot smoother:

• Masa Harina – Look for one labeled “for tamales” or “instant.”

• Fine Cornmeal – I like it smoother than gritty—this one looks just right.

• Glass or Metal 8x8 Dish – If you want something that goes from oven to table, this baking dish is a pretty option.

Mixing Made Easy

• Hand Mixer – No shame in shortcuts. Great attachments.

• Silicone Spatulas – Because scraping the bowl clean just feels good. This colorful set caught my eye.

For Serving It Up

• Mini Dessert Plates – Sweet corn cake deserves a cute plate. This set gives cozy dinner-at-home vibes.

• Sour Cream Squeeze Bottles – If you're trying that topping trick, these make it fun (and tidy).

Sweet Enough for Dessert—or Keep It as a Side

Now let’s talk about the sweet factor. Is this Mexican corn cake a side dish or a dessert? Honestly... I love it either way. It’s the perfect complement to a spicy meal—the sweetness balances out the heat—but it also holds its own as a cozy little dessert.

I use 2/3 cup of sugar, which I think is the perfect balance. It’s sweet, but not over-the-top. That said, if you're going full-on dessert mode, you can absolutely bump up the sweetness to your liking. A dash of vanilla extract (and even a little butter extract) can really bring out the rich, buttery flavor and make it feel more like a sweet treat.

Whether you scoop it next to enchiladas or eat it with a spoon straight from the pan, there’s no wrong way to enjoy it.

FAQ-Corn Cake Texture & Moisture

Q: What’s the texture of Mexican corn cake supposed to be like?
A: This isn’t fluffy like cornbread or firm like regular cake—it’s soft, moist, and almost scoopable. Think somewhere between a pudding and a tamale in texture.

Q: How do I keep it from drying out?
A: This cake is super moist, but it can overbake fast. Bake just until the edges start to pull away and the center is set. A toothpick should come out with a few moist crumbs—not bone dry.

Q: Can I make it less crumbly?
A: Yep! If you cream softened butter directly into the masa and cornmeal first (instead of melting it), you’ll get a tighter, less crumbly texture.

Q: Why does it feel so moist?
A: That’s thanks to a combo of butter, chopped corn, and a bit of cream or milk. Want it even more moist? Just add an extra tablespoon or two of cream or milk to the batter.

Topping Ideas to Make It Even Better

I know this might seem a little out there, but I top mine with a good thick sour cream. The tanginess with the sweet corn just works—I honestly won’t have it any other way. That creamy topping turns it into something rich and perfect alongside spicy dishes. But if you like it plain, it still holds up beautifully on its own. Don't like sour cream on your moist Mexican corn cake, here are some other topping ideas:

• Honey drizzle — adds a touch of natural sweetness without overpowering

• A sprinkle of cinnamon or pumpkin spice — for a warm cozy flavor, especially if serving as dessert

• Chopped toasted pecans or walnuts — for some crunch and nutty depth

• A smear of softened cream cheese or mascarpone — creamy and smooth, richer than sour cream

• A dollop of whipped cream with a hint of vanilla — classic dessert style

• Fresh berries or a berry compote — for a fresh and slightly tart contrast

• A light dusting of powdered sugar — simple and elegant

Why I Keep Coming Back to This Moist Mexican Corn Cake

This moist Mexican corn cake has been a favorite of mine for years, and now that I can make it at home, I don’t have to worry about driving miles just to get a bite. Whether you’re serving it as a side or a dessert, it’s packed with that sweet, buttery corn flavor that feels like a little taste of home. Give it a try—you might just find yourself coming back to it again and again, just like me.