Preheat oven to 350° F. Butter a 13 x 19 inch baking pan. Cut kernels from cobs to make about 4 cups; set aside 1 cup. In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt. Whirl until smooth. Stir in remaining 1 cup corn kernels. Pour into a buttered baking dish. Bake until top turns golden brown, 45-50 minutes. Let stand 15 minutes. Serve warm, topped with Macerated Strawberries.
*Slice 1 pound of strawberries and place in a bowl. Sprinkle with 2 tablespoons sugar; cover and set aside foor 30 minutes. Refrigerate up to 1 day.
Sweet corn pudding is a great recipe either for a main dish or even a desert!