This is a recipe included in No one writes to the Coronel.
24 ears of tender and sweet corn, 1 liter of milk, 2 cans of evaporated milk (or coconut milk), Half a cup of sugar (to taste), a pinch of salt, 3 or 4 cinnamon sticks, 1 teaspoon vanilla, 1 tablespoon cornstarch dissolved in a little water (optional) Ground cinnamon for garnish.
The ears are threshed. Corn kernels are placed with a little milk and blend at high speed. Strain the mixture and squeezes out well. Re-liquefy the remains of corn with a bit more milk to get all the juice of corn. Discard corn peels. Place the corn mixture with all remaining ingredients in a saucepan, except the cornstarch and vanilla, and cook over medium heat stirring constantly until it boils and thickens. At this point, add the cornstarch diluted in a little water (do so if you like a thicker consistency, it is optional), stirring constantly, let it boil and thicken. After that, add the vanilla. When the desired consistency is achieved, lower the heat, and let it cool slightly. Serve the cream still warm in separate containers and sprinkle with powdered cinnamon. When it cool off, store it in the refrigerator. Serve cold.