In a mixing bowl, combine flour, yeast, sugar, and salt.

In a separate bowl, whisk together warm milk, eggs, and melted butter.

Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

In a saucepan, combine corn kernels, heavy cream, milk, eggs, sugar, vanilla extract, and salt.

Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 10 minutes.

Remove from heat and let cool slightly.

Preheat the oven to 350°F (175°C).

Once the brioche dough has risen, punch it down and roll it out on a floured surface.

Cut the dough into squares and place a spoonful of corn custard in the center of each square.

Fold the dough over the filling and seal the edges.

Place the filled brioche in a greased baking dish and let rise for another 30 minutes.

Bake in the preheated oven for 25-30 minutes or until golden brown.