Prepare The Corn Puree: Remove the kernels from the cob and place them in a blender. Blend on high until the mixture is smooth.

Thicken The Pudding: Strain the corn puree through a fine mesh strainer into a medium saucepan, using a spatula to squeeze out every bit of liquid. Place the pan over medium heat and whisk constantly. Add the miso, kosher salt, and cane sugar. Continue whisking for 6–7 minutes until the mixture has thickened into a smooth pudding consistency. Remove from heat and set aside ½ cup of the corn pudding in a medium sized bowl to cool completely.

Sweet Honey Corn Filling: To the remaining corn pudding left in the pan, stir in the honey and 1 tbsp of butter while still warm.

Create The Corn Butter: Once the ½ cup of the corn pudding has cooled, mix in 16 tablespoons of room temperature butter and a pinch of flaky salt.

Prep The Mold: Use a pastry brush to coat the inside of your corn mold with a thin layer of the corn butter. Place the mold in the freezer for 10 minutes to set. Remove and brush on a second layer of butter, then let set for 10–15 minutes until firm.

Assemble And Chill: Carefully spoon in the sweet honey corn filling, leaving enough space at the top to seal it. Spread the remaining corn butter over the top and smooth it out with a spatula. Place the mold in the fridge to set for at least 4 hours, I did overnight.