Fresh Corn And Cheddar Cheese Souffle

Recipe By: Bon Appetit
Serving Size: 4

• 4 Tablespoons butter
• 1 Cup fresh corn kernels, or frozen, thawed
• 3 Tablespoons flour
• 1 Cup milk
• 4 egg yolks
• 1/2 Teaspoon dry mustard
• 1/2 Teaspoon salt
• 3/4 Cup sharp cheddar cheese, grated
• 1 bunch chives, fresh, chopped
• 5 egg whites

Pinch saltPreheat oven to 400 degrees. Butter 8 cup souffle dish. Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add corn and saute until tender, about 3 minutes. Remove from heat. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk. Boil until very thick, stirring constantly, about 1 minute. Remove from heat. Whisk in yolks 1 at a time. Whisk in mustard and salt. Season with pepper.(Can be made 2 hours ahead. Dot top with butter and let stand at room temperature. Before continuing, rewarm over low heat until just lukewarm, stirring constantly.) Add corn, cheese and chives.Using clean dry beaters, beat whites and pinch of salt until stiff but not dry. Stir 1/4 of whites into yolk mixture to lighten. Gently fold in remaining whites. Spoon into prepared dish. Place in oven. Reduce temperature to 375 and bake until puffred and golden on top and souffle still moves slightly when top is gently touched, about 30 minutes. Serve hot.