In a blender, combine the corn kernels, milk, and heavy cream. Blend until smooth.

In a saucepan, whisk together the sugar, egg yolks, salt, and cornstarch.

Gradually add the blended corn mixture to the saucepan, stirring constantly over medium heat until the mixture thickens and comes to a gentle boil.

Remove from heat and stir in the vanilla extract.

Pour the pudding into ramekins and let cool to room temperature before refrigerating.

Refrigerate the pudding for at least 2 hours until chilled.

Before serving, top each pudding with whipped cream and garnish with fresh mint leaves.