in case you are far from an El Polo Loco or you just want to make your own, here is a really good (& Vegan) recipe we found for El Polo Locos sweet corn cake.

2/3 cup Earth Balance Vegan Buttery Spread
1/3 cup masa harina (corn flour)
4 Tablespoons cold water
10 oz. frozen corn kernals or corn from 2 large fresh cobs
3 tablespoons polenta (cornmeal)
1/3 cup of turbinado or 2 tablespoons Brown Rice Syrup (can also substitute
molasses or maple syrup)
*We use honey
2 tablespoons plain unsweetened soy milk (or Rice, Keifer, Almond- whatever
milk you like)
1/4 teaspoon baking powder
1/4 teaspoon sea salt

Place Earth Balance in mixer bowl and whip until soft and fluffy. Add masa
harina gradually, mix well. Add water, mix thoroughly. Place corn in blender or
food processor and coarsely chop. Add to masa mixture. Put aside.

In seperate bowl mix polenta, sweetener, soy milk, baking powder and salt. Add
butter-masa mixture. Mix lightly until just blended. Pour into 8-inch greased
baking pan and cover. Place pan in larger pan and pour boiling water in larger
pan (creating a double boiler for the oven). Bake in a 400 degree preheated oven
for about 40-50 minutes adding more boiling water if necessary. When corn cake
is cooked through, remove from oven and allow to stand at room temperature for
15 minutes before cutting. Cut into squares or use a small ice scream scoop to

* We sometimes cook for 50 minutes in the double boiler, remove from the boiler and just bake it with foil on top for about 5 more mins.