Using an immersion blender or a conventional blender, blend the mixture until smooth like a puree. Use a strainer to sift out the chunky bits and let the mixture cool slightly in the fridge before the next step.
In a large mixing bowl, combine egg yolks and sugar while gradually adding the puree mixture. If the puree is too hot, it will cook the eggs so remember to allow the mixture to cool slightly beforehand. Once the egg yolks and puree have been incorporated, add the corn kernels set aside earlier, and stir into the mixture.
Evenly divide the filling into 6 ramekins and place ramekins into an oven safe baking dish. Using the boiling water from Step 2, fill the baking dish until the water reaches about halfway up the ramekins.
Place baking dish in the oven and bake at 325℉ for 40 minutes or until the center of the creme brulees shake slightly when the baking dish is shaken.
Remove ramekins from the baking dish and cover with cling wrap. Place in the fridge to allow the filling to set for at least 4 hours. The longer the better.
Once set, sprinkle about a tablespoon of sugar on top and melt the sugar using a kitchen torch until it caramelizes. Alternatively, if you don’t have a kitchen torch, place them in the broiler for 2-3 minutes until the sugar is caramelized. Enjoy!