Jan Buhrman, owner of Kitchen Porch caterers, is well-known on the Vineyard for her support of local artisanal producers and sustainable agriculture and fisheries. She also helped bring the international Slow Food movement to the Island, and her food always reflects the Vineyard’s best. This savory dish makes a lovely presentation. It comes from our first book.

Serves 6-8 as a side dish

4 cups shucked Morning Glory Farm corn (about 3 ears)
1 cup milk
1 Tbsp. unsalted butter, plus more for greasing the dish
3 Tbsp. finely diced shallots or scallions
3 Tbsp. flour
1/2 cup crumbled goat cheese, cheddar or feta
1/2 tsp. salt, plus more to taste
Freshly milled white pepper
3 eggs, separated
Boiling water
Any good salsa

Preheat oven to 375 degrees.
Butter a 6-cup soufflé dish.
Purée 1 1/2 cups of the corn with the milk for 3 full minutes, then pour into a fine sieve and press out the liquid with a soft rubber scraper. Mix with milk and set aside.
Melt butter in saucepan, add shallot and cook for 1 minute.
Stir in the flour, then whisk in the corn-milk mixture and cook over medium heat, stirring constantly, for 5 minutes.
Remove from heat and stir in the remaining corn, the cheese, 1/2 tsp. salt and a little pepper.
Warm the egg yolks with 1/2 cup of the mixture and return to the pan, stirring briskly.
Beat the egg whites until they hold firm peaks, then fold into the hot base.
Pour the batter into the dish and set in a baking pan with boiling water to come halfway up the side.
Bake until a golden puffy crown has emerged and the pudding is sturdy, about an hour.
Serve warm with salsa.