Fresh corn evaporation cake

I can't help but think about making this fresh corn cake every year. Every time I hear the "nature corn" sold in the street, I get itchy and stupid. Fresh corncakes, sweet fruit corns with yellow and yellow, nice and sweet. If you like the original, you can put nothing in it, just grinding it with corn, just steaming it, that's all. However, the taste of this corn cake is still thick. With egg flour, it's much softer. Later on, the pattern of egg flour addition was continued, better suited to the mouth and to the less digestive population. But the addition of flour eggs would dilute the sweet taste of corn and add some sugar to make the sweet taste more visible. The smell of corn and the colours are always so tempting。