Here’s a delicious Fresh Corn and Cheese Cake recipe for you! It’s a creamy, slightly sweet cake that combines the natural sweetness of fresh corn with the richness of cheese — perfect as a dessert or a snack.
Fresh Corn and Cheese Cake Recipe
Ingredients:
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2 cups fresh corn kernels (about 3-4 ears of corn)
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200g cream cheese (softened)
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1/2 cup sugar
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1/2 cup all-purpose flour
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3 large eggs
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1/2 cup heavy cream or milk
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1 tsp vanilla extract
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1/2 tsp baking powder
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A pinch of salt
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Butter (for greasing)
Instructions:
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Preheat the oven:
Set your oven to 350°F (175°C). Grease a 7-inch springform pan or a round cake pan. -
Prepare the corn:
If you want a smooth texture, puree the fresh corn kernels in a blender or food processor until smooth. You can leave a little texture if you like it chunkier. -
Mix wet ingredients:
In a large bowl, beat the cream cheese until smooth. Add sugar and continue to mix until creamy. Then add eggs one at a time, beating well after each addition. -
Add corn puree, cream, and vanilla:
Stir in the pureed corn, heavy cream (or milk), and vanilla extract until combined. -
Combine dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. -
Mix dry into wet:
Gradually add the flour mixture into the wet mixture, folding gently until well combined. -
Bake:
Pour the batter into the prepared pan. Bake for about 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. -
Cool and serve:
Let the cake cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before serving for best texture.
Tips:
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You can garnish the cake with a sprinkle of powdered sugar or a drizzle of honey.
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For a slight twist, add a little lemon zest or cinnamon for extra flavor.
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This cake also pairs wonderfully with fresh berries or a light fruit compote.