- 5 ears of fresh corn, kernels cut from cob, or 2 cups frozen corn kernels, thawed
- 2 cups shredded sharp Cheddar or Monterey Jack
- 2 large eggs
- ¼ cup all purpose flour
- 2 tbsp butter, melted, plus more for the dish
- 2 tbsp sugar
- ¼ tsp salt
- Pinch of cayenne pepper
- 5–6 cup ovenproof serving dish
- Preheat the oven to 325°F (160°C) and lightly butter a 5–6 cup ovenproof serving dish. Purèe 1½ cups of the corn in a blender. Add 1¾ cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended.
- Pour the corn mixture into the dish. Sprinkle with the remaining corn, and stir gently. Smooth the surface. Sprinkle the remaining cheese on top.
- Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish.