Preheat oven to 350°F.

Shuck your 3 ears of corn and clean cobs of any hair.

Grill or roast corn until slightly charred and golden. Let cool.

Cut off corn kernels and reserve in a large bowl.

In a blender, combine 2/3 of the corn kernels, buttermilk, oil, and sour cream and blend until combined.

In a large bowl, sift together corn meal, 1 tbsp corn starch, AP flour, baking powder, and 1 tsp salt.

In a stand mixer, cream together 1 stick of softened butter with 1 cup white sugar and 1/3 cup brown sugar until light and fluffy.

Slowly add your 3 whole eggs, one at a time, and vanilla extract.

Alternate adding your flour mixture and pureed corn mixture to the stand mixer until a cohesive batter forms.

Transfer to greased and parchment-line baking sheet and bake for 30-35 minutes until the cake springs back. Cool on a wire rack.

To make pastry cream, combine 4 egg yolks, corn starch, a pinch of salt, and 1/2 cup sugar in a large bowl.

Heat whole milk over medium and infuse your reserved corn cobs by placing them in the hot cream for 1-2 hours. Make sure your milk doesn't boil over or scald.

Once ready, remove corn cobs and add heavy cream.

Soak gelatin sheets in cold water. Once softened, add to hot cream and whisk to combine.

Pour mixture into your egg/sugar mixture, whisking constantly, a little at a time to prevent the eggs from scrambling. Once the liquid is incorporated, return to saucepan and heat over medium/high.

Line a loaf pan or square cake pan with plastic wrap. Cut your corn cake to fit the bottom and place a layer of corn cake in the pan.

Pour your pastry cream on top of the first layer of cake. Place plastic wrap on top, directly on the surface, and refrigerate for 1-2 hours until slightly firm.

Remove plastic wrap from pastry cream. Cut and place another identical layer of cake onto the top of your pastry cream and cover the entire cake with plastic wrap. Place in the fridge to cool for up to a day.

Remove cake from pan and remove plastic wrap. Slice and serve.