CORN SOUFFLE

Ingredients :

5 corns

4 eggs

¼ cup fresh milk

1 cup evaporated milk

½ cup grated parmesan cheese

½ cup white onion, finely chopped

¼ cup butter

Salt

Pepper

Nutmeg

Preparation:

Cut kernels from cobs and blend with fresh milk. Strain.

Cook onion in skillet with butter until golden.

Add evaporated milk and onion to corn. Pour in a medium size pan and cook until thickened. Remove from heat. Set aside until warm.

Whip egg whites until stiff. Add yolks, one at a time, parmesan cheese, and corn mixture. Season with salt, pepper and nutmeg.

Pour into a greased mold (12 cups capacity), and bake in preheated oven 350° F (175° C), 35 to 45 minutes, until soufflé rises and sets.

Do not open oven while baking. Serve immediately.

4 - 5 servings

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