Scrape enough fresh corn on the cob to obtain 2 cups of the kernels and liquid. (To scrape, split each row of kernels and draw a spoon over the ear of corn.)

To the 2 cups of corn, add 2 to 3 tablespoons of sugar, 1/2 teaspoon of salt, 1 tablespoon of flour, 1 1/2 cups half and half (or canned evaporated milk), 2 well beaten eggs, 2 tablespoons of melted butter. Mix well and place in greased casserole dish.

Bake as for any custard, with dish set in a large flat dish of 1 inch or so of water. Bake at 325 degrees for 1 hour or until a cake tester inserted in center comes out clean. (This is the way my mother makes it.)