Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
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