2 packages (10 ounces, each) frozen corn kernels, defrosted and patted with paper towelling to soak up moisture

3 eggs
1 cup half and half ( or cream, if you can splurge a little)
1 tablespoon sugar
salt to taste

Prepare corn. With a fork, beat eggs with the remaining ingredients just until blended. Stir in the corn. Place mixture into a 12x2-inch oval porcelain baker and bake at 350° for 35 to 40 minutes, or until custard is set. Serve it straight from the porcelain baker. Serves 8.

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