Budin de Elote

Dona Tomas' Corn Pudding
3 cups fresh white corn kernels (from 3 ears of corn)
1-2 zucchinis, diced
1/3 cup all-purpose flour
3 eggs
3 egg yolks
3 cups heavy whipping cream
2 teaspoons kosher salt

preheat your oven to 375 degrees, (350 if convection)

toss corn and zucchini in a bowl with flour until coated

in separate bowl combine eggs and yolks, whisk briefly, then add cream, and salt and whisk until fully incorporated

butter a 9-inch shallow casserole dish. Evenly spread corn and zucchini mixture on the bottom (3/4 to 1 inch thick). Pour batter over. Bake, uncovered, for about an hour until lightly brown on top. Allow to cool 15 minutes before serving.