Preheat oven to 350F. Spray six 6-ounce custard cups with nonstick cooking spray. Place cups in small (11-by-7-inch) baking dish. Blend milk, sugar, salt, pepper and 1 cup of the corn with hand-held blender or food processor until smooth.
Strain into saucepan, pressing solids to extract all liquids. Bring to simmer, stirring, and cook 1 minute. Remove from heat; place pan in ice water and cool for 10 minutes. Meanwhile, beat together egg and egg white in small bowl. Stir the remaining corn and the egg mixture into the pan. Spoon evenly into prepared cups. Add simmering water to baking dish to come one-third of the way up the sides of cups.
Bake for 40-45 minutes or until set in center (knife inserted comes out clean). Transfer custards from pan to rack and cool for at least 15 minutes. (Can be made ahead; bring to room temperature and place in very hot tap water for 15 minutes before serving).
To serve, toss greens with vinaigrette and arrange on salad plates. Run knife around sides of cups; invert onto plates atop greens and serve warm.
A French sauvignon blanc, Lalande ($9), is the perfect complement. This herbaceous white wine balances the sweetness of corn, and its herbal overtones complement the salad base. From California's Sonoma County, the Kenwood Sauvignon Blanc ($10) is medium-bodied with highlights of melon and herbs.