Creamy sweetness and Andean soul in every bite. This corn cake balances the softness of tender corn with the salty character of regional cheeses, creating an irresistibly moist texture. A Peruvian comfort classic that celebrates the generosity of the land. Straight to the heart and the palate.
Cut the corn kernels off the cobs, grate or crumble the fresh Andean cheese, and cut the mantecoso cheese into small cubes. Melt the butter and let the harsh heat drop before mixing.
Blend the corn in batches with the evaporated milk and eggs, just until thick and slightly textured. Do not make it fully liquid: the cake should still feel like corn.
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Mix the corn batter with the butter, most of the brown sugar, the flour, baking powder, anise, and salt. It should be thick, sweet-savory, and glossy.
Grease a baking dish and pour in half the batter. Spread the fresh Andean cheese and mantecoso cheese through the center, cover with the remaining batter, and level it without pressing too hard.
Sprinkle the remaining brown sugar on top and bake at 180 °C for 40 to 45 minutes, until the surface is golden, the edges are set, and the center is still moist but not liquid.
Let the cake rest for 10 minutes before slicing. Serve warm or hot, with moist corn and soft cheese in the center.
