Fresh Corn Pudding

Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Cook corn kernels 2-3 minutes, until just softened. Remove from heat and set aside. Combine remaining ingredients and salt and pepper to taste in a bowl. Whisk thoroughly. Fold in corn. Divide custard between buttered individual ramekins. Place ramekins in a baking pan and fill pan with hot water halfway up the sides of the ramekins. Bake 25-30 minutes until just set. Let ramekins sit in water bath until ready to serve. Serve in ramekins or unmold onto plates