Pastel de Elote (Mexican Corn Cake)

Ingredients

• 8 earss sweet white corn , husked
• 1.75 cups softened butter , plus more for baking dish
• 5 eggs
• 1 can sweetened condensed milk , 14 ounce
• 0.5 cups milk
• 2 cups all-purpose flour , plus additional for dusting
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

2. 2

   Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.

3. 3

   Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.

4. 4

   Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.

5. 5

   Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.

6. 6

   Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.