A Colonial name for using corn fresh from the garden, referring to the green husks as opposed to yellow corn which was dried like cornmeal.

4 to 5 ears fresh corn
3 egg yolks
2 tablespoon butter or olive oil
2 tablespoons maple or brown sugar
1 teaspoon fine sea salt
2 cups milk
3 egg whites, stiffly beaten

Preheat oven to 350 degrees. With a knife make cuts down the center of the kernels of corn and then slice corn from cob. Scrape the cob to get all the flavorful juices. You should have about 2 cups corn. Beat egg yolks until thick, stir in corn, butter, sugar, and salt. Slowly blend in milk. Fold in beaten egg whites. Gently pile into a buttered baking dish, about 8 by 8 inches. Bake 45-50 minutes.