Summer Corn Pudding with Corn Sprout and Jicama Salad

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Pudding:

3 ears corn

1 ounce water

3 eggs

2 ounces heavy cream

1/4 teaspoon grated fresh ginger

1 teaspoon chopped chives

1/2 teaspoon chopped chervil

Salt and pepper

1/2 ounce butter, for greasing

Salad:

3/4 ounces rice wine vinegar

1 1/2 ounces light olive oil

Salt and pepper

1/4 pint pea shoots

1/4 pint popcorn shoots

1 jicama, peeled and julienne cut