Ingredients

2 cups fresh yellow corn kernels (~3 cobs)
1 can (300ml) sweetened condensed milk
½ cup cornmeal
⅓ cup full-fat plain yogurt
2 large eggs
⅓ cup extra-virgin olive oil
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 Tbsp cornstarch
2 tsp baking powder
½ tsp salt
whipped cream and fresh berries for serving

Method

Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper. Set aside.

Remove the corn husks, silk and stems, then rinse the cobs under running water. Dry the cobs and then, using a sharp knife, carefully slice off the kernels. Discard the cobs.

To a blender container, add the corn kernels, sweetened condensed milk and cornmeal and blend on low speed for a few seconds just until the mixture is combined and the kernels are slightly broken up. Add the yogurt, eggs, oil and vanilla and blend another few seconds until combined—the mixture should be textured, not smooth.

In a large bowl, sift together the flour, cornstarch, baking powder and salt. Make a well in the centre and add the corn mixture. Gently fold together just until combined (overmixing will result in a dense crumb).

Pour the batter into the prepared cake pan and bake in the preheated oven for 45–50 minutes or until a toothpick inserted into the centre comes out clean.

Remove from the oven and allow the cake to rest in the pan for 10 minutes. Run a sharp knife around the edge then carefully remove the cake from the pan. Allow the cake to cool completely on a wire rack. Portion and serve with whipped cream and fresh berries.