In a large, clean bowl, whip the egg whites and a pinch of salt until soft peaks form. Gradually sprinkle in the sugar, then whip until stiff peaks form.
On a parchment-lined baking sheet, place 4 blobs of the meringue spaced a few inches from each other. Spread the blobs until they’re 4” in diameter.
Bake at 225F for 2 hours or until crisp and dry. Let cool in a turned off oven overnight.
Corn
In a saute pan, heat some oil over medium heat. Add the corn and saute for 5-10 minutes, or until the corn loses its starchy taste. Cool completely.
Blueberry Compote
In a medium bowl, add the blueberries, sugar, a splash of water and a pinch of salt. Microwave 30-60 seconds, or until the blueberries are juicy and soft. Crush some of the blueberries until they’re broken down slightly. Cool completely.
Whipped Cream
In a medium bowl, whip the cream until soft peaks form. Fold in the yogurt.
Assembly
Crush the meringues with your hands into small bits.
For a layered look: layer the whipped cream, corn, meringues and blueberries in 8 glasses.
For the more authentic, less classy presentation: mix everything together, then divide into 8 bowls or glasses.
I like to wipe my bowl with a touch of white vinegar before I whip egg whites to make sure that the bowl isn't greasy (and the whites have a better chance of whipping up).