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Recipe of Soufflé de Elote
Recipe

Soufflé de Elote

40 mins
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This corn souffle tastes great with a Mexican dish like a good mole.

Ingredients

4 portions
  • 3 tablespoons unsalted butter
  • 5 cambray onion, (the white part and the light green) finely chopped
  • 3 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoons salt
  • 1 pinch cayenne pepper
  • 4 eggs, big separated
  • 3 tablespoons Cotija cheese, fallen apart
  • 1/3 cups ear corn, cooked the beans
  • 1/4 teaspoons cream of tartar
  • Parmesan cheese, to cover the souffle molds
  • butter, to grease the molds

Preparation

Preheat the oven to 180 degrees.
Grease 4 souffle cups with butter and top with parmesan cheese powder.
Cook the corn and shelling, reserve.
In a small pot, melt the butter and add the onions. Cook for 2-3 minutes until they are very soft.
Add the flour and cook for another 2 minutes stirring with a balloon whisk.
Add the milk and cook until it thickens a little, moving without stopping.
Season with salt, pepper and cayenne. Try it, making sure it tastes very seasoned since the flavors will be diluted with the egg.
In a bowl stir egg yolks.
Add the yolks to the béchamel mixture (make sure it is not too hot or you can cook the eggs). Add the cheese and corn in grains.
Beat the egg whites (at room temperature) with tartar cream until soft peaks form.
With a spatula, incorporate the two mixtures with enveloping movements.
Divide the souffle mixture in the greased molds.
Bake for 18-20 minutes until golden brown and overflow a little from the pan.
Take out of the oven and serve at that moment as they are lowered immediately!

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Alicia Alicia
07/06/2013 20:36:50
riquísima ninguna

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