350° | 30 - 40 minutes | Serves 6

6 - 8 ears of corn

2 tbsp sugar

3 tbsp butter, softened

1 tsp vanilla extract

1 egg, separated

1 tsp salt

¼ cub milk

Cut corn from cob – scraping cob to remove the pulp.  Measure 3 cups corn & pulp.  Combine the rest of the ingredients in a bowl – mix well.  Beat egg white till stiff. Fold into corn mixture.  Spoon into greased 8 x8 pan. Bake till set.