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Preheat oven to 350 degrees.
Strip the cobs, barely cutting through the tips of the corn kernels using a sharp paring knife, until you have 3 cups of corn. Scrape the cobs to remove the remaining juice and pulp. Pour the corn into a large mixing bowl and stir in the eggs and cream. Combine the dry ingredients and add to the corn mixture. Stir in the melted butter and mix well. Pour into a greased 2-quart baking dish. Bake for about 1 hour or until a knife inserted in the center comes out clean.
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