Recipe: Corn Souffle (using fresh corn)

CORN SOUFFLE

2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
3 medium eggs, separated
2 cups (generous) fresh corn kernels (scrape the cobs)
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground white pepper

Preheat the oven to 350 degrees F. Generously grease a 6-cup souffle dish. Put a kettle of water on to heat over low heat.

Melt the butter in a medium saucepan over medium heat and sprinkle flour over, stirring and cooking for a few minutes until well blended. Whisk in milk and continue to cook, whisking until mixture is thickened, about 3 minutes.

Beat yolks with a fork and add a little of the white sauce to warm them. Pour the yolks back into the sauce, whisking. Cook for another minute. Off the heat, whisk in all other ingredients except egg whites. Allow to cool slightly.

Beat egg whites into soft peaks and fold into the corn mixture. Pour into prepared souffle dish.

Bake in a water bath until puffy and browned, about 35 minutes.

Makes 6 servings
Adapted from source: Lee Bailey's Corn by Lee Bailey