7 steps, about 60 minutes start to finish.
Preheat oven to 350°F. Butter a 2-quart baking dish.
If using fresh corn, cut the kernels from the ears. You can also scrape the cob with the back of your knife to extract the milky liquid. Add it to the kernels.
In a blender or food processor, pulse about half the corn kernels with the milk and heavy cream until roughly pureed. Leave some texture.
Transfer to a large bowl. Add the remaining whole corn kernels, shredded white cheddar, beaten eggs, cayenne, and salt and pepper to taste. Stir to combine.
Pour the mixture into the prepared baking dish.
Bake for 40–50 minutes until the pudding is set around the edges and just barely jiggles in the center. It will firm up more as it cools.
Let rest for 10 minutes before serving.
“Pull it from the oven while the center still jiggles a little. It firms up as it rests, and if you wait for the middle to look set in the oven it'll be dry by the time it reaches the table.”
