Ingredients:

  • 4 cups Fresh Sweet Corn Kernels (from 6–7 large ears, divided)
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 4 Tbsp Unsalted Butter, melted and cooled
  • 3 Large Eggs, lightly beaten
  • 1/4 cup Granulated Sugar
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper (Optional)
  • Pinch of Nutmeg (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Generously grease a 9x9 inch or 2-quart baking dish with butter.
  2. Shave all 4 cups of corn kernels off the cobs. Set aside 3 cups of whole kernels in a large mixing bowl.
  3. Create the 'Corn Milk': Combine the remaining 1 cup of corn kernels and the 1 cup of whole milk in a blender or food processor. Blend until completely smooth (about 30–60 seconds).
  4. (Optional but Recommended) Strain the corn milk mixture through a fine-mesh sieve into the mixing bowl to remove any coarse corn solids. Discard the solids.
  5. Combine Wet Ingredients: In the large mixing bowl containing the corn milk and whole corn kernels, whisk together the melted butter, heavy cream, and lightly beaten eggs.
  6. Whisk Dry Ingredients: In a separate small bowl, combine the granulated sugar, flour, sea salt, black pepper, and nutmeg (if using). Whisk thoroughly to break up any flour lumps.
  7. Integrate: Gradually whisk the dry ingredients into the wet mixture until just combined. Do not overmix; stop as soon as the flour disappears.
  8. Pour the custard mixture evenly into the prepared baking dish.
  9. Bake: Place the dish in the preheated oven and bake for 45–55 minutes. The pudding is done when the edges are set and the center has a slight jiggle.
  10. Rest and Serve: Remove from the oven and let rest on a wire rack for 10 minutes before serving. This allows the custard to firm up completely.