Heat oven to 325°F. In large saucepan, cook corn and butter over medium-high heat until all liquid is evaporated. Spoon out and set aside 1/4 cup of the corn. Reduce heat to medium. Stir in cream and milk; cook until bubbles form around sides of pan. Remove from heat and let stand 15 minutes. Pour in blender container. Cover and blend at high speed until smooth. Strain through wire mesh strainer and discard corn pulp. Return cream mixture to pan.
In medium bowl, whisk egg yolks and 1 1/4 cups sugar with wire whisk until blended. Whisk in a small amount of the hot cream mixture. Return egg mixture to pan, whisking constantly. Stir in vanilla.
Sprinkle reserved corn in bottom of 8 (6-8oz) ramekins or custard cups. Place in baking pan. Add 1 inch of hot water around the ramekins. Bake uncovered 40 to 50 minutes or until centers are set but still jiggle slightly. Remove from water bath. Cool 10 minutes. Cover and refrigerate 4 hours or until well chilled.
Sprinkle 1.5 teaspoons sugar over each ramekin. Using brulee torch, caramelize the sugar. Serve immediately. Garnish with lemon balm or mint leaves, if desired.