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Heat the oven to 375°F with a rack in the middle position.
In a blender, combine the corn, milk, eggs, sugar, flour, lemon juice, vanilla and salt. Blend until completely smooth, 1 to 2 minutes.
Set a fine-mesh strainer over a large bowl. Pour the puree into the strainer and press on the solids with a silicone spatula to extract as much liquid as possible; discard the solids.
Pour the mixture into the pie crust. Bake until the top is deep golden brown and the center jiggles slightly when the pie is gently shaken, 70 to 75 minutes.
Cool completely on a wire rack. Serve at room temperature or tent with foil and refrigerate up to 24 hours and serve chilled.