Pan de Elote (Mexican Corn Cake)

Preparation

1. Step 1

   Heat the oven to 350 degrees and set a rack in the middle position. Grease a 9-inch cake pan (preferably a metal one) and dust it with flour.

2. Step 2

   In a small bowl, whisk together the flour, sugar, cornstarch, baking powder and salt.

3. Step 3

   Using your hands, snap the corn cobs in half. Place one cob, flat-end down, on a cutting board (so the kernels don’t fly out as much), then slice the kernels with a sharp chef’s knife (you’ll have about 2 cups kernels).

4. Step 4

   In a blender, combine the corn kernels, whole eggs, egg yolks, milk, yogurt, melted butter and vanilla in a blender and blend on medium until smooth.

5. Step 5

   Pour the puree into a large bowl, then gently whisk in the flour mixture just a few times until no pockets of flour remain. Let the batter rest for 10 minutes.

6. Step 6

   Transfer batter to the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool on a wire rack for 30 minutes. Run a paring knife around the cake and transfer it to a serving plate to cool for 30 minutes more.

7. Step 7

   Cut into slices and enjoy as is, or serve with whipped cream, fruit or fruit compote if you’d like. (The cake will keep for 1 day, well wrapped, at room temperature. To store for up to 3 days, cover and refrigerate.)