If using fresh corn, you might want to reduce or omit the sugar altogether; however, canned corn is greatly improved by the addition.
Combine corn, flour, sugar, butter, and salt in blender and mix well. Add eggs, one at a time, mixing after each egg. Add milk and blend until well mixed. Pour into a greased 1-½-quart casserole and bake at 325 degrees F for about 1 hour, or until set, stirring once after 20 minutes.