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1½ teaspoons unsalted butter
1/3 cup honey
6 ears fresh corn, husked and silked
6 large eggs
2 cups heavy cream
1 cup milk
1 teaspoon ground white pepper
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cayenne pepper, optional
1/3 cup grated yellow onion

1. Preheat the oven to 350°F.
2. Use the salt to butter a 2-quart soufflé dish, and set aside.
3. Bring 3 quarts of water and the honey to a boil over high heat in a large pot.
4. Add the corn, and cook for 3 minutes.
5. Remove the pot from the heat.
6. Use tongs to carefully remove the corn from the water and transfer to a medium bowl.
7. Let rest until cool enough to handle, about 5 minutes.
8. In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne.
9. One at a time, hold the corn in one hand and stand it on end so that it is perpendicular to the cutting board.
10. Hold a large chef’s knife in the other hand with a downward motion, cut the kernels from the cob.
11. Turn the cob with every cut so that you get all of the kernels. To get even more mil, you can scrape the corn cobs with the back side of your chef’s knife-this will release more of the milk from the cob.
12. Add and accumulated juices to the cut kernels.
13. Discard the cobs.
14. Add the corn kernels and onions to the egg mixture, stirring well to combine.
15. Pour into the prepared baking dish.
16. Bake until firm in the center and golden brown on top, about 1 hour and 30, to 1 hour and 40 minutes.
17. Remove from the oven and let sit for 10 minutes before serving.
18. Serve hot.