This Mexican Corn Loaf Cake tastes like the classic street food—corn on the cob! The bright sweetness of corn translates with a topping of a buttery buttercream!
Carry the summer in hand. Move fast, get the house swept, the laundry washed, and the pork boiling before the heat steeps into the city.
Spend high noontime roaming the market, browsing the stalls. You won’t settle and there’s no need to. They know you by now. Those poorly transported onions will never do right by you.
And after a session of rapid fire bargaining, reach for a slice of this corn cake. Mexican Street Corn Loaf Cake will be standard fare and could be a currency all unto itself. Sweet corn is the perfect ingredient to highlight summer. Corn’s well rounded sweetness makes it through the baking in the oven and noted in the finished baked product.
Let’s talk about making the most “corny” cake. For this Mexican Street Corn Loaf Cake, you’ll need to highlight corn and keep it’s flavor strong throughout the baking process. Most people, when they think of utilizing corn in cake, opt for corn meal. However this method does not deliver nor translate the complexities of corn’s flavor. Cornmeal will dry out any batter. Corn has a milky sweetness and the kernels—when bitten into— pop against the teeth.
Here I opted for creamed corn. Yes that stuff in a can. Creamed corn is a good ingredient for any corn baked product. It adds the corn flavor discernibly summer taste and provides the much needed moisture, especially for a pound cake which is baked for longer than other cake batters .
배지타물 오일 70g
바닐라 추출물 4g
노랑색 식용색 조금
크림 옥수수 150g
Check out the Colorist Catalog for the Summer and other corn recipes like:
Mexican Corn Loaf Cake
For the Corn Cake:
- 1 3/4 cups cake flour 194g
- 1 1/2 tsp baking powder 6g
- 3/4 tsp fine salt 3g
- 1/2 cup unsalted butter, room temperature 113g
- 1/3 cup vegetable oil 70g
- 1 1/8 cups sugar 225g
- 3 large eggs
- 1 tsp vanilla extract 4g
- 2 ~3 drops yellow food dye
- 3/4 cup cream corn 150g
- 1/2 cup cooked corn 50~90g
For the Buttercream:
- 4 large egg whites 130g
- 2/3 cup granulated sugar 166g
- 3/4 cup unsalted butter 170g
To make the Corn Loaf Cake
- Preheat oven to 325 degrees F. Grease a 9 by 5 loaf pan with baking spray, set aside.
- Sift cake flour, baking powder, and salt twice, set aside.
- In a stand mixer fitted with a paddle attachment, beat butter until very silky and pale in color, about 3 minutes on medium speed. Scrape bowl and paddle frequently. Add oil and sugar. Continue to beat for another 2 minutes. Beat in eggs, one at a time, followed by vanilla. Add in a tint of yellow food dye to get a yellow color.
- Remove bowl from stand mixer. Sift dry-mixture in three batches, folding with a rubber spatula. Fold in creamed corn and finally corn kernels.
- Pour batter into prepared pan, baking until a toothpick inserted comes out mostly clean with a few moist, not wet, crumbs, about 45 to 55 minutes. Let rest in pan for 15 minutes before transferring loaf to a wire rack to cool completely.
To make the Buttercream:
- In the cleaned bowl of a stand mixer, combine egg whites and sugar. Place bowl over a pot filled with a small bit of water* (*that's not touching the bottom of the bowl). Whisk for 5 to 7 minutes. until sugar is dissolved.
- Transfer bowl to mixer and whip mixture until glossy and fluffy, about 10 minutes to get glossy, firm, and cooled down. Slowly add softened pieces of butter, continuing to beat until combined. Add in pinch of salt, if desired. (Optional: you can add a pinch of salt or vanilla to the frosting, but for this recipe I chose to omit such things so that buttered corn flavor was achieved)