Name: Brazilian Fresh Corn Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 cups fresh corn kernels (from 5 to 6 medium ears); 1 cup whole milk; 2 large eggs; 1/2 cup granulated sugar; 3 tbsp unsalted butter, melted; 2 tbsp cornstarch; 1 tsp vanilla extract; 1/4 tsp fine sea salt; 1 tbsp unsalted butter, softened; 1 tbsp granulated sugar

Inspired by Brazil's beloved pamonha, this tender fresh corn cake captures the sweet, milky flavor of late-summer corn in a soft, custardy crumb. Fresh kernels are blended with milk, butter, and a hint of vanilla, then gently baked until just set for an authentic taste of Brazilian country cooking.

Prep Time15 mins

Cook Time50 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
14 gFat
7 gSaturated Fat
60 gCarbs
4 gFiber
32 gSugar
9 gProtein
190 mgSodium
480 mgPotassium
130 mgCalcium
1.6 mgIron
10 mgVitamin C
220 mcgVitamin A

Ingredients

For the corn batter

4 cups fresh corn kernels (from 5 to 6 medium ears)
1 cup whole milk
2 large eggs
1/2 cup granulated sugar
3 tbsp unsalted butter, melted
2 tbsp cornstarch
1 tsp vanilla extract
1/4 tsp fine sea salt

For the pan

1 tbsp unsalted butter, softened
1 tbsp granulated sugar

Directions

Preheat the oven to 350°F (175°C). Butter an 8-inch round cake pan and dust it with sugar, tapping out any excess.
Cut the kernels from the corn cobs, working over a bowl to capture any milky juice. Reserve 4 cups of kernels.
In a blender, combine the corn kernels, milk, eggs, sugar, melted butter, cornstarch, vanilla, and salt. Pulse for 30 seconds, then blend on high until smooth but still slightly textured, about 1 minute.
Pour the batter through a fine-mesh strainer into a large measuring cup, pressing gently with a spatula to remove any tough hull bits and yield a silky batter.
Pour the strained batter into the prepared pan. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
Bake in the water bath until the top is lightly golden and the center is just set with a slight jiggle, about 45 to 50 minutes. A knife inserted near the center should come out clean.
Carefully lift the cake pan from the water bath and set on a wire rack to cool for 15 minutes.
Run a thin knife around the edge and unmold onto a serving plate. Slice into wedges and serve warm or at room temperature, dusted with a little extra sugar if desired.

Cook’s Notes

For the best flavor and texture, use the freshest sweet corn you can find; older starchy kernels will make the cake gummy.
Straining the blended batter is essential; it removes the tough corn skins and creates the silky, custardy crumb that defines a good pamonha-inspired cake.
A water bath (bain-marie) prevents the eggs from curdling and ensures gentle, even cooking for a tender set.
For a savory Brazilian-style variation, omit the sugar and vanilla and stir in 1/2 cup grated queso fresco and a pinch of black pepper before baking.
Leftovers keep well covered in the refrigerator for up to 3 days; reheat gently in a low oven or microwave with a splash of milk.