Skillet Elote Sweet Corn Cake with Hot Honey

Serves 6 · 15 min prep · 32 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1 tsp chili powder
• 1 tsp lime zest
• 1/3 cup cotija cheese, crumbled
• 1/4 cup hot honey
• 2 tbsp fresh cilantro leaves

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet inside to warm while you prep. Melt the butter in a small saucepan over medium heat until foamy and lightly golden, then set aside to cool slightly.
2. 2In a large bowl whisk the granulated sugar, brown sugar, and cooled melted butter until smooth and glossy. Beat in the eggs one at a time, then stir in the milk, vanilla, and lime zest until fully combined.
3. 3In a separate bowl whisk together the flour, cornmeal, baking powder, salt, and chili powder. Fold the dry mixture into the wet ingredients just until no dry streaks remain; the batter will be thick.
4. 4Stir in most of the fresh corn kernels, reserving a small handful for the top. Carefully remove the hot skillet from the oven and swirl a thin film of residual butter the bottom and sides.
5. 5Scrape the batter into the hot skillet and smooth the top. Scatter the reserved corn kernels and half the cotija over the surface. Bake 28 to 32 minutes until the edges are deep golden, the center springs back lightly, and a toothpick comes out with a few moist crumbs.
6. 6While the cake bakes, warm the hot honey in a small bowl or microwave-safe cup until pourable. Let the finished cake rest in the skillet 10 minutes so it firms slightly.
7. 7Drizzle the warm hot honey generously over the cake, letting it pool in the cracks. Sprinkle the remaining cotija and torn cilantro leaves on top.
8. 8Slice into wedges right in the skillet and serve warm. The chili-honey finish should tingle against the sweet corn and salty cheese.