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    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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