This recipe requires you to bake ramekins in a water bath.  First, arrange 8 ramekins in a baking dish deep enough to fill with water until the water level is half way up the ramekins.  Remove the ramekins, but leave the pre-measured amount of water in the baking dish.  Put the baking dish in the cold oven.  Butter the ramekins.  Cut the kernels off the corn cobs and capture them in a large bowl.  Only cut the top half off the kernels.  Leave the bottom half attached to the cob.  Then, use a sharp knife to scrape the cobs.  Capture the milk and scrapings in the bowl as well.  Turn on the oven and preheat to 350 degrees (remember, your baking dish/water bath is in there).  Whisk the salt, sugar, cayenne and cream together in a small bowl,  Adjust the seasonings to your taste.  Heat the butter in a large skillet over medium heat.  Add the corn and cook, stirring occasionally, until most of the liquid has evaporated (about 5 minutes).  Add the cream mixture and cook, stirring occasionally, until thickened and the spoon leaves a trail when the pan bottom is scraped (about 5 minutes).  Transfer the mixture to a large bowl.  Whisk in the milk, eggs and cornstarch.  Divide the mixture amongst the buttered ramekins.  Carefully arrange the 8 ramekins back into the baking dish containing the “now hot” water.  Bake until puddings jiggles slightly when shaken (about 20 minutes).  Remove from water bath and allow to cool 10 minutes.