Remove the kernels from the corn cobs.

Blend the corn kernels with the sweetened condensed milk. You can add a little evaporated milk to help blend. Set this mixture aside.

In a large bowl, use a mixer to beat the butter until creamy. Add the sugar and continue beating.

Once the butter and sugar are well combined, add the eggs one at a time, beating after each addition.

Add the blended corn mixture and beat again to combine.

Gradually add half of the flour while mixing to avoid lumps, then add half of the evaporated milk.

Continue mixing and add the remaining flour and evaporated milk.

Add the baking powder, salt, ground cinnamon, and vanilla extract to the mixture and mix well.

Grease a baking pan with a little butter and dust with flour on all sides so the cake doesn't stick after baking.

Pour the batter into the pan and place it in a preheated oven at 350°F (180°C).

Bake for 50 to 60 minutes. Check for doneness by inserting a knife into the cake—if it comes out clean, it's ready.

Once done, remove from the pan and serve.