For variation, add a little chopped fresh tarragon, thyme, basil, or mint.
Preheat the oven to 325°F. Butter an 8 x 8-inch baking dish.
Cut and scrape the kernels from:
      4 ears sweet corn (about 1/2 cup per ear)
Combine with:
      1/2 to 3/4 cup heavy cream
      1 teaspoon sugar (optional)
      Salt and ground white pepper to taste
Spread the corn mixture in the baking dish. Dot the top with:
      1 tablespoon butter, cut into small pieces
Bake until the pudding is set, 30 to 40 minutes.