Remove the corn kernels from the cobs and set aside.

Grease the baking pan with butter and dust with flour.

Preheat the oven to 400°F (200°C) for about 10 minutes.

In a blender, blend the corn kernels with the sweetened condensed milk and set aside.

Beat the butter at room temperature for one minute, then add the sugar and continue beating. Add the eggs one at a time, beating for 5 minutes total.

After beating in the eggs, add the corn and milk mixture and continue beating. Mix in the vanilla extract and sifted flour along with the remaining dry ingredients, then beat for 30 seconds until well combined.

Pour the batter into the prepared pan, reduce the oven temperature to 350°F (180°C), and bake for about 55 minutes, or until cooked through.