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This summer, like most, we have enjoyed tons of corn on the cob!  If your like me, you ate so much of it the night before that the sight of the leftovers is hardly appetizing.  Transform that summer side dish into a sweet summer dessert!  Seriously!  It’s delicious!  Have you ever been to one of those mexican restaurants and gotten that little scoop of sweet corn mush on the side of your plate?!  That would be the inspiration for these little cakes.  Oh so delicious, and just perfect for after a margarita and taco night!

Mexican Corn Cakes

1/2 cup softeed butter

1/3 cup masa harina

1/4 cup water

1 1/2 cups cooked corn (cut off the cob)

1/4 cup cornmeal

1/3 cup sugar

2 tbsp heavy cream

1/4 tsp salt

1/2 tsp baking soda

Beat the butter till creamy, then add in the masa and water, till combined.  In a food processor, pulse the corn, just enough to break up any chunks.  Stir into the butter mixture.  In a separate bowl mix the cornmeal, sugar, heavy cream, salt and baking powder.  Stir it into the butter and corn mixture and pour into a muffin pan sprayed with non stick spray.  Bake at 350 degrees, in a water bath (place the muffin pan in a baking dish with boiling water that reaches half way up the sides of the muffin pan), for 50-60 minutes.  Remove and cool on a wire rack before popping them out of the muffin pan.  Serve with agave cream (recipe below) and fresh raspberries!

Agave Cream

1/2 cup heavy cream, cold

1 tbsp agave necter

Whip the cold cream till soft peaks form.  Add the agave and continue to whip till stiff.  Top each warm corn cake with a scoop of the cream and fresh raspberries!

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