Wash and rinse the corn and transfer into a bowl. Smash corn with a fork.
Beat cream, condensed milk, vanilla, and salt in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes.
Fold in corn in 2 additions. Pour into a 9- x 5-inch loaf pan; press a piece of plastic wrap directly on surface of corn mixture.
Freeze until firm, at least 12 hours. Serve scoops of sweet corn ice cream in waffle cones.
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