My recipe this week is one of my all-time favorites.  I have run it before, but I thought since the fresh sweet corn is now in season, it would be a good time for a re-run.
This is from my mother’s baby sister Sue Mac.

Sue’s Corn Souffle’
2 cups fresh or frozen corn
2 eggs
2 tablespoons flour
2 tablespoons sugar
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine (melted in casserole dish)

Mix together all ingredients except butter or margarine.  Pour into hot, buttered pan and bake for 50-60 minutes at 350 degrees.
I always triple this recipe- that used a two pound bag of frozen corn if you are using frozen.  The triple recipe fits well in a large rectangular (10×13 or so) casserole dish.
Leftovers are great, too, if there is such a thing.