1. Blend white corn kernels, evaporated milk, condensed milk, and milk. Set aside.
2. Transfer the mixture to a pot, add the cinnamon stick, and cook over low heat for 5 minutes. Temper eggs and yolks with a small portion of hot milk using a whisk. Pour the eggs over the milk, whisk together, and cook over low heat for 15 minutes or until you obtain a creamy consistency.
Remove from the heat, add tequila, and mix. Set aside.
3. Cover a flan mold with cajeta, add the flan mixture, and cook using a bain-marie for an hour at 360 °F. Let cool and remove from the mold.
4. Decorate flan with pecans.