Shocked corn casserole

Ingredients

• 200 g of tender, juicy choclo (a type of corn)
• 2 tablespoons of sesame seeds or sesame oil
• 2 tablespoons of flax seeds
• 1/4 cup of wheat flour
• 1/4 cup of quinoa or kiwicha seeds
• 1/4 cup of sugar
• 2 eggs
• 1/8 cup of sunflower oil paint
• 1 tablespoon of whole anise seeds
• 1 tablespoon of coffee and 1/2 teaspoon of baking soda
• 1 tablespoon of vanilla extract

In a blender, add the sesame seeds or sesame, flax seeds, wheat flour, quinoa, sugar, eggs, and vanilla extract. Blend until you have a smooth batter.

In a bowl, combine the dough with the sunflower oil paint, whole anise seeds, and baking soda.

Prepare a pan by greasing it and dusting it with flour to coat the entire surface. Pour the batter into the pan.

Cook over low heat for 1 hour, with the lid on.

Let it cool for 15 minutes before serving.