FRESH CORN AND CHEDDAR CHEESE SOUFFLE

FRESH CORN AND CHEDDAR CHEESE SOUFFLE image

Yield 4 servings

Number Of Ingredients 11

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4 Tbsp butter
1 cup corn kernels (from about 2 ears)
3 Tbsp flour
1 cup milk
4 egg yolks
1/2 tsp dry mustard
1/2 tsp salt
3/4 cup grated sharp cheddar cheese
1 fresh chive bunch, chopped
5 egg whites
Pinch of salt

Steps:

Preheat to 400. Butter 8-cup souffle dish. Saute corn in 1 Tbsp butter, 3 minutes. Remove from heat. Melt 3 Tbsp butter in saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk. Boil till ve3ry thick, stirring constantly, about 1 minute. Remove from heat. Whisk in yolks 1 at a time. Whisk in mustard and salt. Season with pepper. (Can be made 2 hours ahead. Dot top with butter and let stand at room temperature. Before continuing, rewarm over low heat till just lukewarm, stirring constantly.) Add corn, cheese and chives. Beat whites and pinch of salt till stiff but not dry. Stir 1/4 of whites into yolk mixture to lighten. Gently fold in remaining whites. Spoon into dish. Place in oven. Reduce temperature to 375 and bake till puffed and golden on top and souffle still moves slightly when top is gently touched, about 30 minutes. Serve hot.