• 4 cups corn (from 6 ears)
• 1 cup  fresh basil leaves, torn
• 3 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 cup milk
• 1 cup heavy cream
• 4 large eggs, lightly beaten

Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
Adapted from epicurious.com