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SkyKitchen Peruvian Cooking Classes©

Pastel de Choclo Dulce

Sweet Corn cake, 10 servings


750 g fresh corn (just the kernels)
190 g white sugar
70 g plain flour
125 g butter or vegetable oil
2 eggs
10 g baking powder


  1. If you have whole corn cobs, remove the kernels from the cob, rinse them and remove all the dirt from it.

  2. Blend the kernels until getting a smooth purée.

  3. In a bowl, mix the purée with sugar, sifted flour and baking powder, oil or melted butter, and eggs.

  4. Butter and flour a baking mold. Put the dough in the baking mold, then put it in a preheated oven at 180°C for around 35 minutes.

  5. With a toothpik, check if it is cooked in the middle. If not, leave it in the switched off oven for 10 more minutes.


The cake gets juicier if you add some fruits to the mold before baking (e.g. gooseberry, cherries, berries, raisins, etc.)
Serve the cake warm, you can also add custard or vanilla ice cream.

Cake after baking it

Extra points for presentation!