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Sweet Fresh Corn Pudding
This is our adaptation of a recipe from Vivian Howard's “Deep Run Roots” that transforms sweet summer corn into a light, elegant dessert. Fresh corn is best, as the kernels are tender and succulent; you'll need three ears to yield the 2 cups kernels. Frozen corn kernels work, too, but make sure to fully thaw them, then pat dry with paper towels to remove excess moisture. For convenience, the unbaked, sugar-sprinkled soufflés can be covered with plastic wrap and refrigerated up to 2 hours before baking. Or if you don't plan to serve all six, extras can be covered tightly with plastic wrap then foil and frozen for up to a week. To bake from frozen; simply uncover (do not thaw), set on a baking sheet and bake for 25 to 30 minutes; they may rise slightly less than when baked fresh, but still will be delicious. Serve hot from the oven with fresh blackberries, raspberries and/or blueberries.
tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins
grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins
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