3/4 pound feta cheese, preferably sheep's milk
1 pound ricotta cheese
2/3 cups corn, cut off the cob
1/4 cup flour
3/4 cup milk, or yogurt or sour cream mixed thinned with water
Sea salt and freshly ground pepper to taste
1 tablespoon of fresh dill (or other herb of choice)
Preheat the oven to 375 degrees Fahrenheit. Put the ricotta in a large bowl, and crumble in about 3/4 of the feta (reserving the rest). Beat in the eggs, then add flour, milk, corn, dill, salt and pepper and mix together (go light on the salt, as the feta can be quite salty). The mixture should be well-combined but spotted with chunks of feta.
Pour into a buttered 10-inch cast-iron skillet and crumble the reserved feta over the top. Bake until golden, 35 or 40 minutes. Cut into wedges and serve with your favorite sides and garnishes.
*Adapted from "Vegetarian Suppers from Deborah Madison's Kitchen"
Thanks Jenny, and good luck! Readers, give Jenny a thumbs up if you like this recipe!