SANTA FE CORN SOUFFLE
2 C. fresh corn on the cob
5 T. butter
1/4 C. finely chopped onion
3 large eggs, separated
1/4 C. roasted, peeled, and chopped fresh green chiles
1/2 tsp. salt
Preheat oven to 375ÂºF degrees. Using 2 tablespoons of
the butter, grease a 1 1/2-quart soufflÃ© dish. Sprinkle dish lightly
with flour to prevent soufflÃ© from sticking. Set aside.
In a medium skillet, sautÃ© onion in remaining butter until
soft. In a food processor, combine egg yolks, onion and corn.
Process until corn is fine. Transfer to a large bowl. Stir in
chiles and salt. Beat egg whites until stiff. With a rubber
spatula, fold gently, fold gently but thoroughly into corn mixture.
Scrape into prepared soufflÃ© dish. Bake 10 minutes, then
reduce heat to 350ÂºF and bake 30 minutes longer , until lightly
browned and when a knife inserted into the center comes out
Yields 8 servings.