4-5 ears fresh corn
2 tbsp. butter
1/4 c. diced onion
1/4 c. diced green pepper
1 1/2 tbsp. cornstarch
2 tsp. sugar
3/4 tsp. salt
1/16 tsp. pepper
1 c. milk
3 eggs, beaten

Cut corn kernels from cobs; with back of knife, scrape cobs to release any pulp; measure 2 2/3 cups, without packing down.

In a small skillet over low heat, melt the butter; add the onion and green pepper; cook until wilted.

In a medium bowl stir together the cornstarch, sugar, salt and pepper; stir in a few tablespoons of the milk until smooth. Stir in the remaining milk and then the eggs until combined. Stir in the corn and onion mixture. Turn into greased 1 1/2 quart baking dish and place into a larger dish with water in it. Bake at 300 degrees for about 1 hour.