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santa Fe Corn Souffle 2 Cups Fresh Corn On The Cob
5 Tablespoons Butter
1/4 Cup Finely Chopped Onion
3 Large Eggs, Separated
1/4 Cup Roasted, Peeled, And Chopped Fresh Green Chiles
1/2 Teaspoon Salt preheat Oven To 375 Degrees F Degrees. using 2 Tablespoons Of The Butter, Grease A 1 1/2-quart Soufflé Dish. Sprinkle Dish Lightly With Flour To Prevent Soufflé From Sticking. Set Aside. in A Medium Skillet, Sauté 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 Soufflé Dish. Bake 10 Minutes, Then Reduce Heat To 350 Degrees F And Bake 30 Minutes Longer , Until Lightly Browned And When A Knife Inserted Into The Center Comes Out Clean. yields 8 Servings. |
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