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Loading...A traditional Panamanian corn cake made with sweet fresh corn, eggs, and cheese, baked until golden and custardy in the center. This beloved home-style dish is served as a side or light main course across Panama and is nothing like the thin tortillas of Mexico. The batter comes together quickly and rewards you with a savory-sweet, spoonable texture that pairs beautifully with crema and extra cheese.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 12 gFat
- 6 gSaturated Fat
- 32 gCarbs
- 3 gFiber
- 8 gSugar
- 12 gProtein
- 380 mgSodium
- 320 mgPotassium
- 150 mgCalcium
- 1.5 mgIron
- 8 mgVitamin C
- 200 mcgVitamin A
Ingredients
For the corn cake
- 4 cups fresh corn kernels (about 5-6 ears), divided
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup queso fresco or farmer's cheese, crumbled
- 1/4 cup all-purpose flour
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp fine sea salt
For serving
- Sour cream or Mexican crema
- Extra crumbled queso fresco
- Flaky sea salt
- Lime wedges
- Fresh cilantro, chopped
Directions
- Preheat the oven to 375°F (190°C). Generously butter a 9-inch round baking dish or oven-safe cast-iron skillet.
- Cut the corn kernels from the cobs. Reserve about 1 cup of whole kernels and place the rest in a blender with the milk. Pulse until roughly pureed with some texture remaining.
- In a large bowl, whisk the eggs until smooth. Add the corn puree, reserved whole kernels, melted butter, sugar, baking powder, and salt; stir to combine well.
- Fold in the flour and crumbled queso fresco just until the batter is uniform; do not overmix.
- Pour the batter into the prepared dish, smoothing the top evenly. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the corn cake rest for 5 minutes to set. Slice into wedges and serve warm topped with sour cream, additional queso fresco, a sprinkle of flaky sea salt, and a squeeze of lime.
Cook’s Notes
- Use the freshest, sweetest corn you can find-this dish depends on peak-season corn for its signature flavor and natural sweetness.
- Frozen corn works in a pinch; thaw completely and pat dry with a towel to avoid a watery batter.
- Substitute half the milk with heavy cream for an even richer, more custardy texture.
- Serve alongside grilled meats, fried eggs, or a simple green salad for a complete Panamanian-style meal.
- Leftovers keep refrigerated for up to 3 days; reheat gently in a buttered skillet over low heat to restore the golden crust.
