How to Make It
Prepare the custards: Preheat oven to 300°F. Place 8 (6- to 8-ounce) ramekins in a large roasting pan; spray ramekins with cooking spray. Stir together corn, cream, and milk in a saucepan; bring to a boil over medium-high. Reduce heat to low; simmer 5 minutes. Remove from heat. Cover; steep 15 minutes.
Transfer mixture to a blender; process until smooth, 1 minute. Pour through a fine wire-mesh sieve into a bowl; discard solids.
Stir together eggs, egg yolks, sugar, melted butter, cornmeal, lemon juice, and salt in a large bowl. Stir in strained corn mixture. Pour into prepared ramekins.
Place roasting pan in preheated oven. Add hot water to pan to a depth of 1 inch up the sides of ramekins. Bake until centers are wobbly, 50 minutes to 1 hour. Remove from oven; cool 1 hour.
Prepare the compote: Stir first 4 ingredients together in a saucepan over medium-high. Bring to a boil; cook, stirring occasionally, until thickened, 3 minutes. Stir in strawberries. Remove from heat; cool 20 minutes. Spoon compote over custards.