Ingredients:

  • 5 medium fresh sweet corn cobs (or 3 cups/450g frozen, thawed)
  • 4 Tbsp unsalted butter, melted (plus extra for greasing)
  • 1/3 cup granulated sugar (adjust up to 1/2 cup for dessert)
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 3 large eggs, whisked
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Pinch freshly ground black pepper

Instructions:

  1. Preheat oven to 350°F (175°C) and generously grease a 2-quart baking dish. Shave the kernels off the 5 cobs into a large bowl. Crucially, use the blunt side of the knife to scrape the remaining starchy corn milk into the bowl. Melt the 4 Tbsp of butter and set aside to cool slightly.
  2. In a separate medium mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
  3. To the large bowl containing the corn, add the slightly cooled melted butter, whole milk, heavy cream, and the whisked eggs. Mix thoroughly until homogenous.
  4. Gradually whisk the dry ingredients into the wet mixture until just combined. Stop mixing immediately once the flour disappears to avoid developing gluten. Taste the batter and add a small pinch of black pepper if desired.
  5. Pour the complete batter into the prepared baking dish. For a silkier texture, place the baking dish inside a larger pan and fill the outer pan halfway up the sides with boiling water (a water bath). Bake for 50–55 minutes until the edges are set and the center has a gentle wobble. Rest for 10 minutes before serving warm.