Ingredients
Kernels from 5 ears of sweet corn
5 eggs
3 Tbsp unsalted butter, cut into small pieces
1/2 cup milk (any fat content is OK)
1/2 cup grated mozzarella cheese
2 tsp sugar
salt and pepper to taste
optional (my own variation): grated pecorino romano or parmesan cheese for top
Preparation
Preheat oven to 350°.
Combine kernels and eggs in blender and puree until blended, should be thick. (about 10-15 seconds). Add butter, sugar and milk to mixture and gently mix until blended. Add 1/4 cup of cheese and mix briefly. Add salt and pepper to taste, and more sugar if needed. Should be a thick and creamy flavorful mixture. Pour into a baking pan/casserole/souffle dish stir in the remainder of the mozzarella cheese. If desired (not part of orginal recipe), top lightly with grated pecorino romano and bake at 350° for about 45 minutes, until brown. Let cool for about 15 minutes before cutting and serving. Serve warm. Enjoy!
