3tablespoonsunsalted butter plus extra for greasing baking dish
2/3cupheavy cream
1 1/2teaspoonstable salt
1teaspoongranulated sugar
1/4teaspooncayenne pepper
1 1/3cupswhole milk
4large eggs, beaten lightly
1tablespooncornstarch
Instructions
Using chef’s knife or corn stripper, cut kernels from 5 ears of corn into a medium bowl; Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Hold the stripped cobs over the bowl and using back of butter knife, firmly scrape any remaining pulp on cobs into bowl. You should have about 2½ cups kernels and milk. Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.
Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn mixture. Cook, stirring occasionally, until liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into prepared baking dish.
Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with corn pudding from water bath; cool 10 minutes and serve.