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.