Remove husk from corn cobs, detach kernels and obtain cob. Set aside. Bring broth to a boil in a large + heavy saucepan. Reduce temperature, add cobs and simmer gently for 20 min with lid closed. Pull from heat, remove cob and discard. Add corn kernels and sugar to broth and bubble. Reduce temperature, partially cover and gently simmer 15-20 min until kernels are very tender. Using a slotted spoon, lift one heaping mound (250 g) of hominy from broth and set aside. Gradually blend the remaining hominy with the broth in a food processor until smooth. Pour the puree, corn kernels set aside, cow’s milk and whipped cream into baking dish and season with salt and pepper. Put it on the table while it is still hot.
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