Preheat the oven to 400 degrees. Lightly oil the bottom and sides of eight 4-ounce ramekins.
Heat the oil in a small skillet over medium heat; add the shallots and sauté 3 to 4 minutes. Add the garlic and sauté for 30 seconds. Transfer the shallot-garlic mixture to a high-speed blender (such as a Vitamix).
To the blender, add the corn, cashews, water, eggs, salt, pepper, paprika and flour. Process on high for about 1 minute, or until ingredients are smooth and creamy. Stir in the thyme.
Pour the corn mixture into the prepared ramekins. Bake for 25 to 30 minutes, or until center is firm. Serve warm.
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