Yield: Serves 8
Ingredients:
- 6 ears fresh corn, husked
- 2 cups whole milk
- 3 large eggs, well beaten
- 1/4 cup sugar
- 2 tbsp. all-purpose flour
- 1 tsp. kosher salt
- 1/4 cup butter, melted
Directions:
- Preheat oven to 350 F.
- Cut tips off corn and discard. Stand corn upright in a large bowl. Scrape kernels, liquid and pulp from cobs into bowl; discard cobs.
- Add milk, eggs, sugar, flour and salt. Whisk just until blended.
- Pour butter into a 2-quart baking dish, coat the bottom and sides.
- Pour corn mixture into dish.
- Bake until lightly browned, 1 hour to 1 hour and 10 minutes.
