Fresh Corn and Cheddar Cheese Soufflé

Fresh Corn and Cheddar Cheese Soufflé

4 servings
4 tablespoons (1/2 stick) butter
1 cup fresh corn kernels (from 2 – 3 ears) or frozen, thawed
3 tablespoons all purpose flour
1 cup milk
4 egg yolks
½ teaspoon dry mustard
½ teaspoon salt
¾ cup grated sharp cheddar cheese
1 fresh chive bunch, chopped
5 egg whites
Pinch of salt

Preheat oven to 400°F. Butter 8-cup soufflé dish. Melt 1 tblspn butter in heavy medium skillet over medium heat. Add corn and sauté until tender, about 3 minutes. Remove from heat. Melt 3 tblspns butter in heavy medium saucepan over medium heat. Add flour and stir 3 mins. Gradually whisk in milk. Boil until very thick, stirring constantly, about 1 min. 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 until just lukewarm, stirring constantly.) Add corn, cheese and chives.

Using clean dry beaters, beat whites and pinch of salt until stiff but not dry. Stir ¼ of whites into yolk mixture to lighten. Gently fold in remaining whites. Spoon into prepared dish. Place in oven.  Reduce temperature to 375°F and bake until puffed and golden on top and soufflé still moves slightly when top is gently touched, about 30 mins. Serve hot.

Compliments of D’Bonuron Restaurant, Clearwater Paradise Resort.