Preheat oven to 350 degree F. Lightly grease a 9-inch pie plate; set aside. If using fresh ears of corn, cut kernels from cobs; measure 2 cups kernels. Set aside.
In a medium saucepan cook the shallots in 1 tablespoon of the butter over medium heat until shallots are tender. Add curry powder; cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg, and corn. Remove from heat. Stir in eggs. Pour mixture into the prepared pie plate.
In a small bowl cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture. Bake about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 4 to 6 servings.