Sweet Corn Pie (Pay de elote)

1.)  Preheat oven to 375ºF/190ºC.If you are using fresh corn, use a sharp knife to carefully cut the grains of corn off the cob -- you should have about 3 cups of kernels. If you have canned corn, place it in a strainer and rinse it well under running water to remove the salt and some of the “canned” flavor. If your corn is frozen, thaw it.2.)  Place the corn and all of the rest of the ingredients into a blender and process for about a minute, until the mixture is smooth and homogenous.3.)  Pour the mixture into a greased 9-inch round glass or metal pie plate (or other shape of similar volume). Bake for 1 hour.4.)  Let your corn pie cool to room temperature before slicing it into wedges or squares to serve. Store leftovers covered; they keep well for a couple of days at room temperature or refrigerated.Note: Sweet Corn Pie is scrumptious plain (and I urge you to try it that way the first time you make it), but can also be gussied up with a thick layer of fruit preserves or canned pie filling (I like cherry) spread over the top