Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.
To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
To serve, plate the corn pudding in the center and top with the jicama salad.
Recipe courtesy of Joseph Giunta, Hotel del Coronado