Preheat the oven to 350°. Grate the kernels off five of the ears of corn using the large holes of a box grater. For the remaining ear of corn, use a sharp knife to slice off the kernels whole. Combine all the corn with the sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs in a separate bowl and then fold in with the corn mixture.

Place the butter in an 8- by 8-inch glass baking dish or metal pan and place in the oven to melt. The butter may start to brown, so be careful that it does not get too dark. Once it has melted, pour the butter from the baking dish into the corn mixture and stir it all together. Pour the buttery corn mixture back into the baking dish and spread it out evenly. Now bake for about 55- 60 minutes, rotating the pan halfway through until a golden crust forms and the center of the pudding has set. Serve directly from the pan.

EDIBLE TIP: When choosing corn, look for ears with bright green, snugly fitting husks and golden-brown silk. Inside, rows of kernels should come to the ear’s tip and feel plumb when you gently press through the husk. Corn is very fairly priced at farmers’ markets. So, avoid pulling back the husks to check for imperfections. It dries out the kernels and renders the corn unsellable.