In a skillet, melt unsalted butter over medium heat. Add the fresh corn kernels and sprinkle with flaky sea salt. Sauté gently for about 5 minutes until just beginning to soften and release their sweetness.

Transfer half of the cooked corn to a food processor and add a drizzle of extra-virgin olive oil. Puree until smooth, then combine with the remaining whole corn in a bowl. Let this mixture cool for about 30 minutes.

While the corn mixture cools, preheat your oven to 450°F (232°C) to ensure it's hot enough for a perfect bake.

In a large mixing bowl, combine the cooled corn mixture with fresh ricotta, heavy cream, crème fraîche (or sour cream), grated Parmesan, and additional flaky sea salt to taste. Stir well until smooth and cohesive.

In a stand mixer, whisk the egg whites until stiff peaks form. This step is crucial for achieving that light, fluffy texture—so be patient and don’t rush it!

Gently fold the egg yolks into the ricotta mixture, ensuring everything is well blended. Then, carefully fold in the whipped egg whites, taking care not to deflate them.

Grease a baking dish with butter and sprinkle a thin layer of grated Parmesan over the bottom. Pour the sformato batter into the dish, smoothing the top with a spatula.

Sprinkle more grated Parmesan on top and bake in your preheated oven for about 35-40 minutes, or until the sformato is set in the center and beautifully golden on top.

In a mortar and pestle, grind fresh basil leaves, a splash of fresh lemon juice, and a pinch of salt. Gradually stir in the remaining olive oil until it's well mixed and fragrant.

Allow the sformato to cool slightly before cutting. Drizzle the prepared basil oil generously over each slice just before serving for added freshness.