1/4 cup unsalted butter
plus extra for greasing the casserole
3/4 cup parmesan cheese
grated and divided
3 ears sweet corn
shucked and cleaned
1 cups Milk
to 1 1/2 cups
2 bunches green onions
thinly sliced
2 cups manchego or gruyere cheese
1/4 tsp salt
3 whole eggs
6 tbsp finely ground corn meal
1/4 tsp paprika
or Pinch of finely ground nutmeg
  • 3 to 4 quart soufflé dish or ceramic baking dish
  • mixer
  • Whisk attachment
  • Medium sized heavy saucepan
Melt a little butter and generously brush it in the casserole. Dust the sides with grated parmesan.
Shave off the top half of the kernels off the corn into a large bowl. Into another large bowl, take the corn cobs and scrape all the milk out of the corn with the back of a knife. Put the unstrained corn milk into a measuring cup and add enough milk to make 2 cups.
Melt the ¼ cup butter in a large saucepan and sauté the white and light green parts of the green onion until soft, about 3 minutes. Add the corn milk mixture and cook for several minutes until slightly thickened. Whisk in the cornmeal, grated Manchego or Gruyere, ¼ cup grated parmesan cheese, salt, paprika, dark parts of the green onion, and egg yolk and remove from the heat.
Whip the egg whites until stiff peaks form. Gently fold the egg whites into the corn pudding base. Transfer to the prepared baking dish and sprinkle with the rest of the grated parmesan. Bake for 25 to 35 minutes until golden, puffed and no longer liquid in the center.
To Serve
Let the pudding cool for 5-10 minutes so the baking dish cools off enough to not burn the guests.