Pastel de Elote (Mexican Corn Cake)

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

Step 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.

Step 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.

Step 4
Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.

Step 5
Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.

Step 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.