Instructions: Cut corn from cobs, scraping cobs well to remove milk. Combine corn, half-and-half, salt and pepper in a large bowl.

Beat egg yolks at medium speed of an electric mixer until thick and pale; add to corn mixture, stirring well.

Beat egg whites at high speed until stiff peaks form; gently fold into corn mixture.

Melt butter in a 10-inch ovenproof skillet over medium-low heat. Pour corn mixture into skillet; cook, uncovered, 15 minutes.

Transfer skillet to oven, and bake, uncovered, at 350 degrees for 15 to 18 minutes or until golden. Cut into wedges. Serve immediately.

This recipe yields 4 servings.

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