For corn cream:

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2 cups fresh corn kernels (white if possible)

¾ cup whipping cream (not “heavy”)

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For cake:

2-¼ cups fresh corn kernels, divided (yellow if possible)

6 tablespoons unsalted butter, melted

1 14-oz can sweetened condensed milk

3 eggs

1 cup rice flour

1 tablespoon baking powder

2 teaspoons salt

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1. Make corn cream. Purée 2 cups (white) corn kernels in a blender until smooth, then press through sieve to extract all liquid (sb about 1 cup). Discard solids. Cook corn liquid in small nonstick skillet over medium heat until it thickens to the consistency of sour cream. Set aside to cool to room temperature.

2. Whip cream until soft peaks form, then scrape in cooled corn pudding. Whip a little more, until the mixture can hold its form. Chill corn cream until ready to use.

3. Make cake. Preheat oven to 350 degrees. Butter generously an 8” round pan with sides at least 2” high.

4. In blender, puree 2 cups (yellow) corn kernels with melted butter and sweetened condensed milk. Add the additional ¼ cup corn kernels and pulse a few times to break them up a little.

5. In separate large bowl, whisk eggs until light. Whisk in corn mixture, then rice flour, baking powder, and salt. Scrape into prepared pan.

6. Bake until the cake is golden and center springs back when pressed lightly, about 35-45 minutes. Cool on rack for 15 minutes, then turn out cake on rack to cool further.

7. Original recipe directed topping to be piped on top of cooled cake, but I like the cake best when it’s a little warm or reheated slightly in the microwave. The corn cream melts with heat so I now serve it on the side of the warm cake. A few kernels of fresh corn makes a nice garnish.