The only thing I can think of would be Corn Pudding. This is not a dessert & I've seen similar recipes called Corn Souffle.
If the corn is tough, any recipe that leaves the skin of the kernals intact is going to have tough corn in it - you know? For corn pudding, you grate the corn so that should be alleviated - or at least lessened.
Corn Pudding
2 c grated corn
2 eggs
1 tsp salt
1/8 tsp pepper
1 Tbl sugar
2 Tbl butter
1 Tbl flour
1 c milk
Grate corn & add salt, sugar, pepper, flour & melted butter. Add beaten eggs & milk. Pour into a greased baking dish & bake at 350 for 35 minutes. Serves 6.
It is done when the center is "set" - like any custard - & a knife comes out clean.
Note: Doubling the recipe also extends the baking time - if you use one casserole dish. Also, for anyone considering this recipe without fresh corn...The original says "fresh corn preferred" but I always use frozen & use the blender to "grate". I only grate until it is sort of like creamed corn - not totally mush. It screws up the baking time if you don't defrost the corn first though. (I know, I've tried it!)