Pastel de Elote (Sweet Corn Cake)

Ingredients

• 6 ounces Cacique Ranchero Queso Fresco
• 4 fresh corn or canned corn
• 1 cup flour
• 2 sticks butter at room temperature
• 3 eggs
• 1 tablespoon baking powder
• 1 tablespoon vanilla extract
• 10 ounces sweetened condensed milk
• 3 tablespoons Cacique Crema Mexicana

Instructions

1. Start by adding 6 ounces of Cacique Ranchero Queso Fresco to the blender.
2. Add 4 fresh corn (or canned corn) to the blender.
3. Add 1 cup of flour to the blender.
4. Add 2 sticks of butter at room temperature to the blender.
5. Add 3 eggs to the blender.
6. Add 1 tablespoon of baking powder to the blender.
7. Add 1 tablespoon of vanilla extract to the blender.
8. Add 10 ounces of sweetened condensed milk to the blender.
9. Add 3 tablespoons of Cacique Crema Mexicana to the blender.
10. Blend all ingredients until smooth.
11. Toss in another corn and blend briefly to keep chunky pieces.
12. Grease a 9-inch spring pan.
13. Add the mixture to the greased pan.
14. Bake at 350 degrees for about an hour.