Corn Pudding Soufflé

A great summer recipe for anyone who loves eating local!Serves 6 to 84 Cups Morning Glory Corn (About 3 ears)1 cup milk4 Tablespoons unsalted butter, plus more for greasing dish2 Tablespoons finely diced shallots or scallions3 Tablespoons flour1/2 cup crumbled goat cheese, feta or your favorite cheese1/2 teaspoon salt, plus more to tasteFresh milled white pepper3 eggs, separatedPreheat oven to 375 degrees. Butter a 6-cup soufflé dish.Purée 1 1/2 cups corn with milk for 3 full minutes, then pour into a fine sieve and press out the liquid with a soft rubber scraper. Set aside.Melt butter in a saucepan, add shallots, and cook over heat for 1 minute. Stir in the flour, then whisk in the corn-milk mixture and cook over medium heat, stirring constantly, for 5 minutes. Remove from heat, stir in the remaining corn, cheese, 1/2 teaspoon salt, and a little pepper.Warm the egg yolks by pouring 1/2 cup of the mixture over them, then return to the pan, stirring briskly.Beat the egg whites until they hold firm peaks, then fold into the hot base. Pour the batter into the dish and set in a baking pan with boiling water to come halfway up the side.Bake until a golden puffy crown has emerged, and the pudding is sturdy, about 1 hour. Serve warm. Photo Credit:  Alison Shaw