Notes: Up to 1 day ahead, cover unbaked pudding and chill. For an attractive presentation, line the casserole with dried cornhusks, tips rising above the rim. Buy husks (available in 1-lb. bags; husks keep indefinitely) in Mexican grocery stores and some supermarkets. Select 8 to 12 large husks, discard silks, and cover with boiling water. Let stand about 30 minutes to soften. Drain and pat dry.
7 cups corn kernels, fresh or frozen (3 packages, 10 oz. each)
About 1 tablespoon butter or margarine
1/4 cup all-purpose flour
2 1/4 cups low-fat milk
5 teaspoons sugar
About 1/4 teaspoon cayenne
2 large eggs
2 large egg whites
How to Make It
In a 12- to 14-inch nonstick frying pan over high heat, stir corn often until about 1/4 of the kernels are tinged with brown, 10 to 12 minutes. Add 1 tablespoon butter. When melted, add flour and mix well. Remove from heat and stir in milk, sugar, and cayenne. Add salt to taste.
In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.
Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.
Bake in a 350° oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).