Corn Cake with Blackberry Compote

Corn Cake with Blackberry Compote

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  • 1/4 cup unsalted butter, melted, plus extra for pan
  • 3 cups fresh corn kernels, divided
  • 1 cup plus 1 1/2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten
  • 6 tablespoons masa harina
  • 1 1/4 cups sugar, divided
  • 2 teaspoons baking powder
  • 2 teaspoons freshly grated lime zest, divided
  • Pinch of salt
  • 3/4 cup water, divided
  • 2 1/2 teaspoons cornstarch
  • 1 1/2 cups blackberries, gently smashed


Preheat oven to 350° F. Butter a 9- by 13-inch baking dish.

In a blender or food processor, puree 2 3/4 cups corn, milk, butter and vanilla until almost smooth. Add eggs and pulse 6 times. Add masa harina, 3/4 cup sugar, baking powder, 1 teaspoon zest, and salt; puree until incorporated. Fold in remaining corn kernels.

Pour batter into the prepared pan and bake until golden brown and set in the center, about 55 minutes. Cool on a rack and cut into squares.

In a small bowl, combine 2 tablespoons water and cornstarch; set aside.

Place remaining water, blackberries and remaining 1/2 cup sugar in a small saucepan. Bring to a simmer over low heat and cook for 1 minute. Add cornstarch mixture and cook until thickened, about 3 minutes. Stir in remaining 1 teaspoon lime zest.

Serve warm blackberry compote over cake.

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