Habanero Honey Sweet Corn Cake - A Perfect Summer Dessert - Food Wishes

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: bell peppers

Jalapeños provide heat with less intensity.

Hold the ear of corn straight up in a bowl on top of a ramekin or overturned cup and cut straight down to remove the kernels.

Measure out 2 cups of sweet corn kernels.

Trim off the stem of the habanero pepper, cut it open, remove the seeds, and mince it finely.

Add the minced habanero to the bowl with the corn.

Add 2 large whole eggs and a splash of cold fresh water to the bowl.

Add a generous amount of honey to the bowl, warming it in the microwave if it's crystallized.

Blend the mixture almost smooth using a stick blender, leaving some texture if desired.

Add melted butter, cornmeal, all-purpose flour, baking powder, and a pinch of salt to the blended mixture.

Stir the mixture together with a whisk until just combined, being careful not to overmix.

Transfer the batter into a generously buttered standard pie dish and shake to settle the mixture.

Bake in a preheated 350°F (175°C) oven for 45 to 55 minutes until golden brown and a wooden skewer comes out clean.

Let the corn cake cool to just barely warm or room temperature before cutting a slice.

Optionally, paint some honey on top for shine.

Garnish with fresh strawberries and a spoon of creme fraiche, or use sour cream or whipped cream if desired.

Finish with freshly grated lime zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens