I don’t think I could ever tire of sweet summer corn. Simply steamed or grilled and eaten right off the cob, it is the very essence of the season. But sometimes those golden kernels call out for special treatment, and this dish is exactly that.
Here, corn lends its essence to a comforting spoonbread that literally rises above its humble origins for a dish that is both exciting and elegant.
Spoonbread, in general, is a homey treat made with everyday staples such as cornmeal, eggs and milk or cream, baked into a scoopable bread-pudding-like casserole. It is typically earthy, hearty and filling. This version starts there, then elevates the dish to something lighter and even more heavenly tasting.
When you whip the egg whites separately and then fold them into the rest of the ingredients, the dish becomes almost like a souffle, rising in the oven and emerging beautifully puffed and browned, with a texture that’s delightfully less dense than that of a typical spoonbread. Additions of soft goat’s cheese and chives give it a heady, more sophisticated aroma and taste. It all makes a flavorful cloud bed for the niblets of sweet corn that are studded throughout.