Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray.

Using a knife, cut the kernels from the corn and measure 250 grams (1 1/2 cups). Add to a blender along with the cornmeal, condensed milk, and yogurt. Blend until smooth.

Let the mixture rest for 10 minutes. Meanwhile, whisk together the flour, cornstarch, baking powder, and salt in a bowl.

Add eggs, egg yolks, and oil to the blender and mix until smooth. Pour the puree into a large bowl and gently whisk in the dry ingredients until just combined.

Transfer the batter to the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 30 minutes, then invert onto a rack to cool completely. Serve with a dusting of confectioners’ sugar and sliced strawberries.