Pan de Elote

• 5 ears of corn, shucked (about 2 cups kernels)
• 3 tablespoons rice flour or all-purpose flour, plus extra for the pan
• 1 1/2 teaspoons baking powder
• 5 eggs, at room temperature
• 1 (14-ounce) can condensed milk
• 1/3 cup crema or sour cream
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (4 ounces) unsalted butter at room temperature, plus a little extra for the pan

1. Preheat the oven to 325F.
2. Grease and flour a 9-inch cake pan.
3. Slice the kernels from the corn over a kitchen towel so they dont fly all over the place.
4. Sift together the flour and the baking soda.
5. Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine.
6. Slice the butter into small pats, then add it to the blender.
7. Add the flour mixture and the corn kernels, then blend until its well incorporated (the mixture will not be completely smooth and thats okay).
8. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
9. Let cool slightly, invert onto a wire rack, and allow to cool.
10. Cut into slices and enjoy warm or at room temperature.

corn, rice flour, baking powder, eggs, condensed milk, sour cream, vanilla, butter

Taken from www.epicurious.com/recipes/food/views/pan-de-elote-384150 (may not work)