Categories: Cheese/eggs 
      Yield: 6 servings 
  
      6    Ears of corn or 10 1/2-oz fr        1 c  Grated Monterey Jack or Ched 
      6    Egg yolks                           1 cn (4 oz) chopped green mild ch 
      3    Eggs                              1/2 ts Salt 
  1 1/2 c  Half and half                     1/4 ts Pepper 
  
  HEAT THE OVEN TO 375F. Heavily butter a mold or souffle dish, and set 
  aside. Cook the corn, and, if using fresh corn, cut it from the cobs. Chop 
  the corn in a food processor fitted with the steel blade or in a blender 
  until it's pureed. Corn should still retain texture. Set aside. Whisk the 
  egg yolks, eggs and cream together, and then whisk in the remaining 
  ingredients. Scrape the mixture into the prepared pan. Place the mold in a 
  baking pan, and place in the oven. Pour boiling water into the baking pan 
  so it is half way up the sides of the mold. Bake for 20 to 30 minutes, or 
  until a knife inserted in the center comes out clean. Serve immediately. 
  Serves 8.