Corn Milk Tres Leches Cake with Spiced Miso Cream Frosting

Corn Tres Leches:

1. In a large pot, combine the 14 ounce can of sweetened condensed oat milk, 12 ounce can of evaporated coconut milk, and 1 cup almond milk. Add the corn kernels and cobs and submerge them in the liquid.
2. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After, discard the cobs.
3. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture.

Spiced Miso Cream Frosting:

1. In a medium bowl and using a hand mixer, combine the 8oz softened cream cheese, 1 tbsp miso, 1 tsp cinnamon, 1 tsp vanilla extract, and 1/4 cup powdered sugar until combined and smooth. Set aside.
2. In a large bowl, using a clean hand mixer, whip the 2 cups heavy cream until stiff peaks form, about 3 to 5 minutes.
3. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in an up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later.