Time to get corny. No, not corny jokes (although I have PLENTY of those), but something deliciously corny to eat! Okay hear me out – and this is a no judgment zone, so please, no judging(!) – please tell me you’ve heard of Chi Chi’s (if you live in the States)?? You know, the super “authentic,” high-end Mexican restaurant? I hope you’re reading my sarcastic tone in this.

But, when we were younger, we grew up going to Chi Chi’s, because it was cheap, served pretty good “Mexican” food and had a ton of vegetarian options. Chi Chi’s is where we first learned about Sweet Corn Cake – a most and slightly grainy cake that was served as a scoop of ice cream, but it wasn’t ice cream. It was really good – a great corn flavor, subtle sweetness, and interesting texture – kind of like a cake, kind of like a bread – I loved it.

So my Vegan Mexican Sweet Corn Cake with Coconut and Cinnamon is directly inspired by this Chi Chi’s dish, and I don’t claim this to be “authentic” – almost all of my recipes are original creations that are inspired by my travel experiences, life, culture and veganism objectives. I hope you enjoy this dish and bring something a little different to your kitchen!

Vegan Mexican Sweet Corn Cake:

• 4 tbsp unsalted vegan butter – at room temperature plus 1 tbsp for greasing
• 1/2 heaping cup corn meal
• 1/4 cup water
• 1/4 cup sugar
• 1/4 heaping cup corn kernels – unsalted, canned
• 1/4 cup fresh grated unsweetened coconut + more for garnishing.
• 1/4 tsp ground cinnamon
• 1/4 tsp baking powder
• 1 tbsp unsweetened non-dairy creamer
• pinch of kosher salt

1. In a stand mixer or using an electric mixer fitted with a paddle attachment, add in the 4 tablespoons of butter and whip for about 2 minutes until light and fluffy. Scrape down the bowl and paddle attachment with a spatula. Next add in the water and cornmeal, and continue mixing on low until just incorporated. When the dough is pressed together between your fingers, it should stick.

2. In a separate bowl, mix together the sugar, corn, grated coconut, cinnamon, baking powder, non-dairy creamer and salt until incorporated. Add it to the whipped butter and mix until incorporated and forms a moist and crumbly batter.

3. Preheat the oven at 350. Using the reserved tablespoon of room temperature butter, spread it all along the inside of the loaf pan until fully and thoroughly coated. Add in the corn batter and spread evenly using a spatula.

4. Next, place the loaf pan into a rectangle cake pan and fill with that cake pan with water until it comes up to halfway of the loaf pan. This water will help steam cook the corn cake, rather than directly bake it and turn it into a bread like texture. Bake for 40-45 minutes until the cake is set on top.

5. Remove from the oven and cool for 2 minutes before scooping with an ice cream scoop into serving dishes. Garnish with grated coconut and a dash of cinnamon.