Corn Soufflé

Victoria Cherniag Ruiz
This corn soufflé tastes great with a Mexican dish like a good mole.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons unsalted butter
  • 5 green onions, (the white part and light green part) finely chopped
  • 3 tablespoons flour
  • 1 cup cow's milk
  • 1/4 teaspoons salt
  • 1 pinch cayenne pepper
  • 4 eggs, large separated
  • 3 tablespoons Cotija cheese, crumbled
  • 1/3 cups ear corn, cooked only the kernels
  • 1/4 teaspoons cream of tartar
  • Parmesan cheese, to coat the soufflé molds
  • butter, for greasing the molds
Preparation
40 mins
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  • Preheat the oven to 180 degrees.
  • Grease 4 small soufflé molds with butter and dust with grated Parmesan cheese.
  • Cook the corn and remove the kernels, set aside.
  • In a small pot, melt the butter and add the green onions. Cook for 2-3 minutes until very soft.
  • Add the flour and cook for another 2 minutes, stirring with a whisk.
  • Add the milk and cook until it thickens slightly, stirring constantly.
  • Season with salt, pepper, and cayenne. Taste, making sure it is well seasoned as the flavors will dilute with the egg.
  • In a bowl, whisk the egg yolks.
  • Add the egg yolks to the béchamel mixture (make sure it’s not too hot or it may cook the eggs). Add the cheese and corn kernels.
  • Beat the egg whites (at room temperature) with cream of tartar until soft peaks form.
  • With a spatula, gently fold the two mixtures together.
  • Divide the soufflé mixture into the greased molds.
  • Bake for 18-20 minutes until golden and slightly overflowing from the mold.
  • Remove from the oven and serve immediately as they will deflate quickly!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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