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1
Preheat the oven to 350F.
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2
Combine the sugar and water in a small, heavy saucepan.
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3
Cover and bring to a boil over medium-low heat, then remove the lid to release the steam, which will help avoid crystallization.
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4
Continue cooking until the sugar dissolves and turns a dark golden color, then swirl the mixture around so it caramelizes evenly.
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5
Divide among 6 ramekins and swirl around to coat the bottoms.
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6
Slice the kernels from the corn and set aside.
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7
Place the condensed milk, cornstarch, eggs, whole milk, vanilla, and salt in a blender and blend until smooth.
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8
Add the corn kernels and blend until combined (it will be a little grainy).
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9
Place the prepared ramekins, evenly spaced, on a towel-lined baking dish to keep them from sliding.
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10
Divide the flan mixture among the ramekins and pop any bubbles with a spoon.
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11
Carefully pour hot water to fill three-fourths of the way up the baking dish and cover loosely with aluminum foil (you can also make a few holes in the foil to prevent steaming).
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12
Bake until the flans are set around the edges but slightly jiggly in the center, about 30 minutes.
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13
Remove the baking dish from the oven and remove the ramekins with a towel or tongs.
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14
Let cool, uncovered, until cool to the touch, then chill in the refrigerator for at least 6 hours (this can be done a day in advance).
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15
To unmold, fill a bowl or small pot with 2 to 3 inches of very hot water.
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16
Dip a small, sharp knife into the hot water, dry it quickly, and run it around the edges of the ramekins.
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17
Dip the bottoms of the ramekins into the hot water for about 20 seconds and unmold onto a plate.
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18
It should slowly unmold, but if it feels a bit stuck, run a knife around the edges once again.
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19
Serve chilled or at room temperature.
