- 1/4 cup grated yellow onion
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 cup milk
- 1 cup heavy cream
- 3 large eggs
- 6 ears fresh corn, husked and silk removed
- 1/3 cup honey
- 3 quarts water
- 1 1/2 teaspoons unsalted butter
- Position rack in center of oven and preheat the oven to 350Â°F.
- Butter a casserole or souffle dish with the butter and set aside.
- In a large pot, bring the water and honey to a boil over high heat. Add the corn and cook for 3 minutes. Remove the pot from the heat.
- With tongs, carefully remove the corn from the water and transfer to a medium bowl. Let sit until cool enough to handle, about 5 minutes.
- In a large bowl, whisk together the eggs, cream, milk, white pepper, salt, nutmeg, and cayenne pepper, if desired.
- One at a time, hold the corn in one hand and stand it on the thicker end so that it is "standing up" on the cutting board.
- Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. To get even more goodness, you can also scrape the corn cobs with the back side of the chef's knife or with a spoon this will release some of the milk from the corn. Add any juices to the cut kernels. Discard the cobs.
- Add the corn kernels and onion to the egg mixture, stirring well to combine, and pour into the prepared baking dish.
- Bake until firm in the center and golden brown on top, about 40 to 50 minutes.
- Using oven mitts or pot holders, remove the baking dish from the oven and let it sit for 10 minutes before serving. This is best if served hot.