Peel and remove the sweet corn leaves. Rinse the corn stems. Place vertically on a cutting board holding firmly, cut lengthwise with a sharp knife, separating the grains or kernels from the stem. Repeat the procedure with all the sides of the sweet corn until all the kernels are removed. Repeat this procedure with the rest of the sweetcorns.
Preheat oven to 160°C/320°F. Grease a mold, sprinkle a teaspoon of wheat flour on the entire surface of the mold. We will use a 20 cm diameter, metal ring-shaped mold.
In a mixing bowl, sift the wheat flour with the baking powder. Melt the butter in the microwave for about twenty seconds.
In the food processor glass, place the eggs (white and yolk), melted butter, and evaporated milk. Blend it for a minute until you have a homogeneous mixture. If your blender is not powerful enough, or the glass is small, separate this mixture into two equal parts.
Pour the corn kernels, with the liquid into the blender glass, and blend for a couple of minutes. The idea is to break the corn kernels a bit, but not crush them completely. You should feel the texture of some corn kernels. Repeat the procedure until all the liquid ingredients are blended with the corn kernels.
Pour the mixture into the bowl of the electric mixer and add the sugar. Gradually add the sifted flour with the baking powder and the pinch of salt.
When all the ingredients are perfectly integrated, add the star anise and the raisins. Stir carefully with a spoon to integrate the raisins.
Place the mixture in the mold. Put in the oven for about 45 minutes at approximately 160 ° C.
When the surface of the cake is golden brown, open the oven and insert a toothpick. If it comes out dry, it's ready. Turn off the oven and remove the baked cake. Let it cool for about 90 minutes and remove it from the mold.
If desired, decorate with a little powdered sugar.