Shuck the corn, being careful not to cut too low on the kernel.
Blend all ingredients, including the corn, until you obtain a smooth mixture.
Pour into a previously greased and floured mold; bake for 30 to 35 minutes until slightly golden and when inserting a toothpick it comes out clean. Remove and let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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