That's a ton of sugar. And canned corn is too watery.
CI has two that I can find. One is this:
6 ears corn (medium, fresh), husks and silk removed
3 tablespoons unsalted butter plus extra for
greasing baking dish
2/3 cup heavy cream
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
4 large eggs , beaten lightly
1 tablespoon cornstarch
INSTRUCTIONS
1. Cut kernels from 5 ears of corn into medium bowl, then scrape cobs to collect [corn] milk in same bowl (you should have about 2½ cups kernels and milk). Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.
2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
3. Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn kernels and grated corn. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened and spoon leaves a trail when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.
4. Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.
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The water bath approach (used for creamy cheesecakes and other custards) assures even, gentle cooking and a lighter finish.
Most of the time I simply remove the corn from the cobs and sauté in butter till some is lightly caramelized, season with salt and white pepper, then add a little cream, allowing the cream to reduce by half or so. Then I put the contents of the pan in a tall beaker and plunge a handblender in a couple times, which partially purées the mix, making it thicker, and aerates it well for a pudding-like result.