If you've got three cups of fresh corn kernels, now is the time to try our mini corn cakes topped with cinnamon-seasoned cream cheese and fresh mangos. What a wonderful late-summer dessert, featuring fresh, in-season corn! You can even make them ahead and top before serving. (See tip.)
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (300 mL) sweetened condensed milk
1/3 cup butter, melted
3 cups fresh corn kernels
1 Tbsp. Magic Baking Powder
1 Tbsp. vanilla
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened and divided
2 Tbsp. sour cream
1 Tbsp. sugar
1 tsp. ground cinnamon
1 Tbsp. finely chopped fresh mint
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How do I make it ?
Heat oven to 350°F.
Blend first 6 ingredients and 1/3 of the cream cheese in blender until well blended; spoon into 24 paper-lined muffin pan cups.
Bake 40 min. or until golden brown; cool.
Mix remaining cream cheese with sour cream, sugar and cinnamon; spread onto corn cakes.
Peel and slice mango; place over corn cakes. Sprinkle with mint.
Kraft Kitchen Tips!
About 3 medium ears of corn with yield about 3 cups uncooked kernels.
How to Store
Store frosted corn cakes in airtight container in refrigerator up to 24 hours. Top with mangos and mint before serving.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 55 mg
Sodium 140 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 14 g
Protein 4 g
24 servings, 1 topped corn cake (74 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.