This is not a dessert! Its a baked savory corn custard, that went excellent with some spicy shrimp!
I did a few things different and it came out delicious. I didnt have enough ramekins so I used an 8 cup muffin pan and just place that in a roasting pan of water. I also wanted more corn so I did not strain it.
4 cups fresh corn kernels(about 8 ears)
1 1/2 cups half-and-half
6 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Process corn in a blender until smooth, stopping to scrape down sides. Add half-and-half and next 3 ingredients; process until smooth. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Pour mixture into 8 (6-ounce) buttered custard cups or ramekins. Place cups in a 13- x 9-inch baking dish. Add hot water to dish to a depth of 1 inch.
Bake at 350° for 25 minutes or until set. Remove custards from water, and cool 5 minutes on a wire rack. Invert onto plates.