Corn being one of the principal pillars of the Mexican diet, it’s used in a lot of Mexican dishes, but few times is a principal ingredient of a dessert such as this case. This is my mom’s recipe. I don't like cooking but this is just so easy to make. Plus, it’s one of the desserts I can’t get enough of. If you get to make it, you’ll just want to bury your face in it.
Step 1: Assemble the Ingredients
Prep time: 15 min.
Bake time: 45 min.
6 ears of corn on the cob
1 can condensed milk
1 stick butter
¼ cup milk if corn isn’t that tender
Step 2: Directions
First, preheat the oven to 350°
Then, take off the corn from the cob: place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion.
Put the liquid ingredients in the blender first, and then slowly add the solid ingredients. Blend until there are no lumps.
After, pour the mixture into a greased and floured pan.
Finally, bake for about 45 min. or until golden brown.
Step 3: Serve
Let it cool. Put it into the refrigerator; serve it chilled. It can be served with fruit.