6 to 8 ears fresh corn
1 egg, separated
2 tbsp. sugar
1 tsp. salt
3 tbsp. butter, softened
1/4 c. milk
1 tsp. vanilla extract

Cut corn from cob, scraping cob to remove the pulp. Measure 3 cups of corn and pulp. Combine corn, egg yolk, sugar, salt, butter, milk, and vanilla in a medium mixing bowl; stir well. Beat egg white until stiff but not dry. Fold into corn mixture. Spoon into a lightly greased 8 inch square baking dish. Bake at 350 degrees for 30 to 40 minutes or until set. Yield: 6 servings.