Preheat the oven at 300 degrees F. Place 8 (6 to 8 ounce) ramekins in a large roasting pan and spray or rub with oil.
Stir together corn, cream and milk in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
Remove from heat, cover and let steep for 15 minutes.
Transfer mixture to a blender and process until smooth, about one minute. Pour through a fine wire-mesh sieve into a bowl. Discard solids.
In a bowl, stir together eggs, egg yolks, sugar, melted butter, cornmeal, lemon juice, zest and salt. Stir in corn mixture. Pour into prepared ramekins and place them in the roasting pan filled with hot water up to half their height.
Bake for about one hour or until the center feels firm when pressed lightly.