Corn Pudding
Adapted from Food & Wine
Serves 4-6  (4 as a main, 6 as a side)

1 cups milk
¼ cup heavy cream
2 ears of corn, shucked
1 tbsp. olive oil
1 large shallot, finely chopped
½ stick of unsalted butter (4 tablespoons)
¼ cup cornmeal
3 large eggs, separated
½ cup grated sharp Cheddar cheese
½ tsp. plus a pinch of salt
Black pepper

Preheat the oven to 350ºF.  Butter an 8-inch square baking dish.  In a saucepan, bring the milk and cream to a simmer over moderate heat.  Add the corn, cover, and cook over moderately low heat, turning a few times, until tender, about 10 minutes.

Meanwhile, in a medium skillet, heat the olive oil.  Add the shallot and cook over moderate heat until softened, about 4 minutes.

Transfer the corn to a plate and let cool.  Remove the saucepan from the heat and swirl in the butter until melted.  Let cool to room temperature.  Using a large knife, cut the kernels off the cobs and add to the saucepan.  Scrape the shallot into the saucepan.  Whisk in the cornmeal, egg yolks, Cheddar, and the ½ teaspoon of salt along with a few grinds of pepper.

In a large stainless steel bowl, beat the egg whites with the pinch of salt at high speed until firm peaks form.  Fold the whites into the corn mixture and pour into the prepared baking dish.  Bake for about 30 minutes, until the corn pudding is puffed and golden brown.  Let the pudding rest for about 5 minutes before serving.  (DT:  I served this about 30 minutes after it came out of the oven.  It had fallen slightly but the texture was still nice and light.)