Preheat your oven to 375ºF (190ºC).

If using fresh sweet corn, carefully slice the kernels from the cob using a sharp knife; you’ll need around 3 cups. For canned corn, drain thoroughly and rinse under cold water to remove excess salt and mellow out the flavor. If frozen corn is your choice, let it thaw completely before proceeding.

Place the corn kernels in a blender along with the eggs, softened butter, sweetened condensed milk, corn starch, and baking powder. Blend the mixture on high speed for about one minute, or until it turns smooth and evenly combined with no visible chunks.

Pour the batter into a greased 9-inch round pie dish—glass or metal both work well. Transfer to the preheated oven and bake for 60 minutes, or until the surface is golden and the center is firm to the touch.

Allow the pie to cool completely at room temperature before slicing into wedges or squares. Cover any leftovers and store at room temperature or in the refrigerator; it stays fresh and flavorful for a couple of days.

While this sweet corn pie shines beautifully on its own with a naturally sweet and buttery profile, you can add a finishing touch with a layer of fruit preserves or canned pie filling, such as cherry or blueberry, for an extra burst of flavor.