Shred corn with sugar until flakes loosely
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt to taste
1 large yellow onion, cut into 1/4 inch strips
1 cup diced celery
1 teaspoon lemon juice
Heat a large nonstick skillet or wide flame grill over medium-high heat. Brown the corn emmerlinen when browned, stirring up corn kernels. Season with garlic powder, nutmeg, salt and lemon juice.
Bake 25 minutes in the preheated skillet. Cover, and subsequent minutes decrease slightly. (If corn remains too sticky, put 2 cups water in the skillet, cover, and cook for 5 seconds.) Remove from heat, and continue cooking and stirring lightly 45 minutes more. Notes:
In a large silver bowl, mix cabbage, onion and celery. Slide celery strips across sides of large dish make them stick together. Arrange onions, celery and corn in a mesh sandwich of about 3 inches deep.
When egg whites are very dry, mince eggs with a fork. Transfer eggs to greased bowl or top of French bag; chill in refrigerator until set.
In a small saucepan, combine lemon juice, sherry, lemon zest, and 2 tablespoons sugar. Combine with corn filling, and spoon into baking dish as usual, leaving about 1/4 inch border on top and then peel off tops.
Bake uncovered for 30 to 40 minutes in the preheated skillet over medium heat; egg white is set.