Green chile- cheese-corn spoon bread

Prep: 35 minutes Cook: 35 minutes Makes: 6 to 8 servings Spoon bread is a longtime Southern favorite. This version gets a double hit of corn flavor from cornmeal and fresh corn kernels. It’s very good as a side dish with grilled or roasted chicken, pork or fish. Try using other cheeses in this as well: grated cheddar, while completely different, gives an excellent result. 3 medium ears sweet corn, to yield about 1 ½ cups kernels 2 cups milk

2⁄3 cup cornmeal 2 tablespoons butter ¾ teaspoon coarse or sea salt ½ teaspoon hot sauce, such as Tabasco or Frank’s, or more to taste 2 teaspoons dried oregano, crumbled ½ cup shredded pepper-jack cheese 1 can (4 ounces) hot or mild diced green chiles, drained 4 eggs, separated

1. Heat oven to 350. Grease a heavy 10-inch skillet or an 8-inch square baking dish. Cut the kernels from the ears of corn and set aside.

2. Mix milk, cornmeal, butter, salt, hot sauce and oregano in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low; simmer until slightly thickened, stirring frequently, 2 minutes. Remove from heat. Stir in cheese, chiles and corn kernels. Let stand until slightly cooled, 10 to 15 minutes.

3. Beat egg yolks in a small bowl. Stir into cornmeal mixture. Beat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Stir one fourth of the egg whites into the cornmeal mixture until well mixed. Gently fold in remaining egg whites. Pour into skillet or baking dish.

4. Bake until top is browned and center is slightly loose (a knife inserted into center comes out clean), 25 to 30 minutes. Let stand 5 minutes before serving. Nutrition information per serving (for 8 servings): 193 calories, 9 g fat, 5 g saturated fat, 112 mg cholesterol, 20 g carbohydrates, 4 g sugar, 9 g protein, 359 mg sodium, 2 g fiber