Komal’s Pan de Elote

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1. 1
   Blend 2 cups fresh corn kernels (from about 2 large ears) in a blender until very smooth. Strain through a fine-mesh sieve into a measuring glass, pressing on solids to extract as much juice as possible (you should have 1 cup); discard solids.
2. 2
   Transfer corn juice to a medium nonstick skillet and cook over medium heat, stirring often, until thickened to the consistency of sour cream, 8–10 minutes. Scrape corn pudding into a small bowl and chill until cool, about 25 minutes.
3. 3
   Whisk ¾ cup chilled heavy cream, 2 Tbsp. sugar, and a large pinch of kosher salt in a medium bowl until medium peaks form (or, use an electric mixer if you prefer). Add corn pudding and fold in with a rubber spatula until no streaks remain; cover corn whipped cream and chill until ready to use.
4. 4
   Place a rack in middle of oven and preheat to 350°. Lightly coat an 8"-diameter cake pan with nonstick vegetable oil spray or generously grease with room-temperature unsalted butter. Line bottom with a parchment paper round. Blend 3 large eggs, one 14-oz. can sweetened condensed milk, 2 cups fresh corn kernels (from about 2 large ears), and 6 Tbsp. unsalted butter, melted, slightly cooled, in a blender until combined and almost smooth (you want some texture remaining), about 1 minute. Transfer to a large bowl. Add ¾ cup (120 g) white rice flour, 1 Tbsp. baking powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and whisk to combine. Pour batter into prepared pan.
5. 5
   Bake cake until golden on top and it springs back when gently pressed in the center, 35–45 minutes. Transfer to a wire rack; let cake cool in pan 15 minutes. Turn cake out onto rack; let cool completely.
6. 6
   Just before serving, transfer corn whipped cream to a pastry bag fitted with a round or petal tip. Pipe cream over top of cake. (Alternatively, you can spoon cream on top and smooth with spoon or an offset spatula to cover evenly.) Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.