**Originally posted on Greensgrow's blog**
Ah, sweet corn. Nothing says summer quite like it. It’s commonly enjoyed boiled, slathered in butter and eaten messily with your hands straight off the cob. But if you grow tired of picking kernels out of teeth or run short on napkins, give this—one of our favorite sweet corn preparations—a try.
Cook time: 35 minutes
- 4 ears of sweet corn, shucked and cut off cob
- 1 large leek, sliced
- 1 cubanelle pepper, diced
- 1 tomato, diced
- 1 bunch (about 2 Tbl) fresh thyme, chopped
- 1 Tbl fresh parsley, chopped
- 1 Tbl fresh chive, chopped
- 2 egg whites
- 1 cup whole milk
- Salt and pepper to taste
- In a large saute pan, sweat leek, cubanelle and thyme in olive oil over medium-high heat for about five minutes
- After the leeks and pepper become tender, add corn kernels and saute for two or three minutes.
- Season with salt and pepper, then drain off any excess liquid using a fine mesh strainer or colander.
- Transfer to a large mixing bowl and stir in diced tomato.
- Brush a 7”x9” casserole dish with olive oil and spread vegetables evenly inside it.
- In small mixing bowl, whisk together egg whites and milk and pour over the corn.
- Cover and bake at 400 degrees for 25 or 30 minutes or until the eggs have set.
- Allow to cool, and garnish with fresh parsley and chive.