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2 minutes, stirring occasionally. Pour the milk/corn purée
into saucepan as you whisk simultaneously. Whisk until the
mixture is a smooth consistency. Continue to heat slowly,
whisking occasionally, until the mixture becomes smooth
and thick, about 3–5 minutes. Stir in Cheddar until melted
and incorporated. Stir in remaining corn, salt, pepper, and
hot sauce. Remove from heat and reserve.
Spoon a small amount of the cheese mixture into the yolks,
whisking at the same time. Continue adding all of the
cheese slowly to the yolks, whisking the whole time.
Reserve.
With an electric mixer, beat the egg whites until peaks form
that are stiff but not dry, about 3 minutes.
Gently fold the whites into the yolk-cheese mixture in three
increments, using a large rubber spatula, so that the two
are well incorporated.
Pour mixture into prepared soufflé dish and bake until the
soufflé is golden and puffed over the rim of the dish,
approximately 35–40 minutes.
Serve immediately.
Nutritional information per serving:
Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g
sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg
Note:
A great way to prepare the corn for this dish is
to roast it.
Preheat oven to 450°F on convection oven/roast. On the
baking sheet place the 3 ears of corn with about
1
⁄
4
cup of
water and place in the bottom rack position (position 1).
Roast for about 20–25 minutes until you can smell the corn
and the husks are brown. Remove from oven and allow
corn to cool completely before you remove the husks.
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