Ingredients
1 leek, white and light green parts only, cut into semicircles
6 ears fresh corn
6 cups milk
1/4 teaspoon freshly ground nutmeg
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 medium yellow summer squash, cut into 1/4-inch-thick semicircles (3 cups)
3 tablespoons finely chopped fresh sage
5 large eggs
4 large egg yolks
1 1-pound loaf Italian-style semolina bread, cut into 1-inch cubes
2 cups freshly grated pecorino cheese
1 tablespoon unsalted butter
Preparation
Heat oven to 350 degrees. Place sliced leeks in a large bowl of cold water and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of water, drain in a colander, and set aside.
Use a sharp knife to remove kernels from ears of corn and set aside (there should be about 3 cups of kernels). Place corncobs in a medium saucepan. Add milk and nutmeg and bring to a simmer over medium-high heat. Remove from heat, cover, and steep for 30 minutes. Remove corncobs from milk, scraping them with a knife to extract as much flavor as possible. Discard cobs and set milk aside.
Heat olive oil in a large skillet over medium-low heat. Add leeks, 1 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until translucent, about 10 minutes. Add squash and 2 tablespoons sage and cook until just tender, 7 to 8 minutes more. Add corn and cook about 3 minutes more. Remove from heat and set aside.
In a large bowl, whisk together the warm milk, eggs, egg yolks, and remaining teaspoon salt and 1/4 teaspoon pepper. Add bread cubes and let stand until bread is soaked to the center, about 10 minutes. Add vegetables and 1 cup cheese and mix well.
Butter a 9-by-13 inch baking dish and transfer bread-and-vegetable mixture to the dish. Sprinkle with remaining tablespoon of sage and cup of cheese.
Bake until pudding is puffed, set, and golden brown, 45 minutes to 1 hour. Serve immediately or at room temperature.
