• 4 slices white bread , crusts removed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced garlic
• 6 ears corn , kernels removed
• 1 onion , chopped
• 1/2 cup milk
• 5 eggs , slightly beaten
• 1 cup heavy cream
• 1 tablespoon salt
• 2 cups (8 ounces) grated cheddar cheese
• 1/4 cup chopped chives

Preheat oven to 325°. In a food processor, pulse bread until large crumbs form. In baking dish, combine bread crumbs, olive oil and garlic, then bake 7 to 12 minutes, until golden and slightly crisp. Remove and let cool.

Butter a 3-quart baking dish; set aside. In a large saucepan, combine corn, onion and milk. Bring to a boil, reduce heat, and simmer 5 minutes.

Remove from heat. Add eggs, cream, salt, 1 1/2 cups cheese, and chives. Stir well and pour into dish; bake 30 minutes. Add bread crumbs and remaining 1/2 cup cheese; continue baking 20 to 25 minutes, or until a knife inserted in middle comes out clean. Serve hot.