2 cups Cooked Wild Rice (cooked In The Below 4 Cups Chicken Broth)
4 cups Chicken Broth
3 cups (to 4 Cups) Fresh Corn Kernels (scraped Off The Cob)
1 cup Heavy Cream
6 Tablespoons Butter
2 whole Eggs Beaten
1 teaspoon (to 2 Teaspoons) Kosher Salt (or Table Salt To Taste)
Cayenne Pepper To Taste
½ cups (to 1 Cup) Milk, For Thinning
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30-45 minutes, or until just turning golden brown on top and the mixture is somewhat set.