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Butter and flour an 8-cup soufflé dish well.
Beat yolks and reserve.
In a blender or food processor, purée 1
1
⁄
cups of corn
with the milk; reserve.
Melt butter in a saucepan. Add flour and stir with a
wooden spoon until smooth. Cook over medium heat for
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 to 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 to 40 minutes.
Serve immediately.
Nutritional information per serving:
Calories 57 (59% from fat) • carb. 16g • pro. 11g • fat 17g
sat. fat 9g • chol. 173mg • sod. 33mg • calc. 176mg
NOTE:
A great way to prepare the corn for this dish is to
roast it:
