Pastel de Elote (Mexican Corn Cake)

• 60 g Unsalted butter
• 4 medium Fresh corn on the cob
• 3 Egg
• 397 g Sweetened condensed milk
• 120 ml Whole milk
• 40 g Caster sugar
• 2 tsp Vanilla extract
• 60 g Plain flour
• 2 tsp Baking powder
• ½ tsp Fine sea salt
• 1 tsp Ground cinnamon

1. Heat the oven to 180°C (355°F). Melt the butter and use a little to grease a 20 cm cake tin, then set the rest aside to cool slightly.
2. Cut the kernels from the corn cobs. Add the kernels to a blender with the eggs, sweetened condensed milk, whole milk, caster sugar and vanilla, then blend until mostly smooth with a little texture remaining.
3. Add the melted butter and blend briefly to combine. Add the plain flour, baking powder and fine sea salt, then pulse just until you have a thick, pourable batter.
4. Pour the batter into the prepared tin and level the top. Bake for 35 to 40 minutes, until lightly golden and set in the centre; a skewer should come out with a few moist crumbs.
5. Cool for 10 minutes in the tin, then turn out or serve from the tin. Dust with the ground cinnamon and serve warm or at room temperature.

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