It’s worth turning on the oven for these old-fashioned summer favorites. (PS: You can also halve the recipe and just pop the small servings in a toaster oven to keep the kitchen cool!)
Preheat oven to 350F. Coat 8 1/2-cup ramekins with cooking spray.
Place 2 cups corn in bowl of food processor. Add cream, 1/4 cup green onions, Parmesan and eggs. Process until smooth. Transfer to large bowl with remaining corn. Stir to combine, and season with salt and pepper.
Divide mixture among prepared ramekins. Set ramekins in baking pan large enough to hold them, and add enough hot water to reach halfway up sides of ramekins.
Bake 45 to 50 minutes, or until tops are golden and firm. Remove ramekins from water bath using tongs. Sprinkle with green onions, and serve warm.