Soufflé-like fresh corn pudding that rises and falls quickly.

Steps

1. Whirl corn in a blender with egg yolks or grind through fine blade of food chopper, then beat in egg yolks.
2. Mix in sugar, cinnamon and salt.
3. Beat egg whites until they hold short distinct peaks.
4. Fold into the yolk mixture gently but thoroughly.
5. Pour into a buttered 1 qt pyrex dish.
6. Bake in a 350°F oven for 25–30 mins or until top feels quite firm when tapped lightly. Serve immediately.
7. This can be served with whipped cream or vanilla ice cream.