1/3 c. fresh sweet corn kernels
1/3 c. water
2 eggs
1/2 c. milk
1 tbsp. corn oil
1 tsp. sugar (optional)
1/2 tsp. salt
Large pinch freshly ground white pepper
1 c. all-purpose flour
Vegetable oil for custard cups

Heat oven to 425 degrees.

1. Place corn and water in container of blender or food processor with metal blade; process until corn is finely chopped. Drain through sieve into measuring cup; add more water, if necessary, to measure 1/2 cup corn liquid. Reserve chopped corn and corn liquid separately.

2. Whisk 1/2 cup corn liquid, the eggs, milk, corn oil, sugar, salt and pepper in medium bowl until well blended. Whisk in flour until batter is smooth. Stir in corn.

3. Generously oil 6 deep heavy 6 ounce ceramic custard cups. Place cups on baking sheet; place in oven until very hot, about 4 minutes.

4. Remove baking sheet from oven. Immediately ladle 1/3 cup batter into each hot custard cup. Bake 15 minutes. Reduce oven temperature to 400 degrees; bake until popovers are firm and well browned, about 20 minutes longer.

5. Remove baking sheet from oven. Pierce one side of each popover just above rim of cup with tip of small knife. Carefully remove popovers from cups and place on their sides on baking sheet. Bake until popovers are crisp and dry, about 5 minutes. Serve immediately.

TIP: Batter can be allowed to rest, covered, at room temperature for 1 to 2 hours at this point.