| Yield | 6 |
|---|---|
| Recipes | Corn |
| Yield | 6 |
|---|---|
| Recipes | Corn |
Individual Corn-Chile Souffles
2 medium-sized ears corn (about 10 inches long and about 1 1/2 pounds total) or 2 cups frozen corn kernels
1 cup nonfat milk
2 tablespoons cornstarch
1 teaspoon ground cumin
1/4 cup canned diced green chiles
1/4 pound light Jarlsberg cheese, shredded
2 large eggs, separated
4 large egg whites (discard yolks or reserve for another use)
1/2 teaspoon cream of tartar
salt to taste
Remove husks and silks from corn, reserving 12 of the longest and widest pieces of husk. Immerse reserved husks in cool water.
Rinse ears. With a sharp knife, cut corn kernels off cobs. In a 1 1/2-to-2-quart pan, mix milk smoothly with cornstarch and cumin; add corn and chiles. Stir over high heat until boiling. Add cheese and stir until melted. Remove from heat and stir in egg yolks.
Drain husks and divide into pairs; make a cross of each pair. Nest a pair in each of 6 lightly oiled souffle baking dishes, 1 1/4-to-1 1/2-cup size. (If using frozen corn, omit husks and do not oil dishes.)
Put the 6 egg whites in a deep bowl; add cream of tartar and whip with a mixer on high speed until whites hold soft peaks. Stir about 1/3 of whites into corn mixture, then gently fold corn mixture into remaining whites; mixture can be streaked. Divide mixture equally among souffle dishes.
At once, bake in a 375 degree F oven until well browned; allow 20 minutes for creamy souffle centers, 25 minutes for firmer centers. Serve immediately with salt to taste.