Sweet Corn and Ricotta Sformato

I made this a few weeks ago, at the height of late summer corn, with thanks from my buddy Merrill who suggested it! Via NYT.

• 2 tbsp unsalted butter, plus more for greasing
• 6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
• 2 tbsp flaky sea salt, plus more to taste
• 6 tbsp extra virgin olive oil
• 2 cups fresh ricotta
• 1/2 cup heavy cream
• 2 tbsp creme fraiche or sour cream
• 1 1/2 cups grated Parmesan
• 4 large eggs, whites and yolks separated
• Coarsley ground black pepper
• 1/3 cups fresh basil leaves (about 20 leaves)
• 2 tbsp fresh lemon juice (from 1/2 lemon)

1. In a large skillet, melt 2 tbsp butter over medium heat. Add the corn kernels and 1 tbsp salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and puree with 2 tbsp olive oil. Transfer the corn kernels and pureed corn to a large bowl and let cool, about 30 minutes.
2. Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, creme fraiche/sour cream, 1 cup Parmesan, and the remaining 1 tbsp salt; season to taste with more salt if desired.
3. In a standard mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1-2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
4. Rub the sides and crannies of a 6-by-10 inch oval or 8-by-8 inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tbsp grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
5. Pour the ricotta batter into the dish. Top with another 3 tbsp Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35-40 minutes. [It took a bit longer for me. Maybe 5-10 minutes more?]
6. Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
7. Just before serving, top the warm sformata with the remaining 2 tbsp grated Parmesan, drizzle with the basil oil, and serve.