5 tbsp. butter
3/4 cup grated gruyère
2 cloves garlic, peeled and minced
1 cup fresh white corn kernels (cut from 2 ears)
Salt and freshly ground white pepper
2 1/2  tbsp. flour
3/4 cup warm milk
3 eggs, separated, at room temperature

fresh white corn

1. Preheat oven to 450°. Generously butter (use up to 1 tbsp.) a small soufflé dish (6 1/2” diameter, 2 1/2” deep). Sprinkle with 1/4 cup gruyère.

grating cheese

2. Melt 2 tbsp. butter in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute, then add corn and ginger and cook, stirring occasionally, until corn begins to soften, 2–4 minutes. Remove from heat, season with salt and pepper, and set aside to cool.

roasting corn

3. Melt 2 tbsp. butter in a heavy-bottomed small saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes (do not brown). Remove from heat and, when bubbling subsides, whisk in half of warm milk. Return to heat and stir in remaining milk. Cook, stirring, until very thick, about 2 minutes. Season with salt and pepper, transfer to a large bowl, and whisk in egg yolks one at a time.

4. Beat egg whites in a nonreactive bowl until stiff peaks form. Add a third of egg whites to egg yolk mixture and gently fold together. While folding in remaining egg whites, sprinkle in corn mixture and remaining gruyère. Do not overmix.

beat the egg whites

 

5. Spoon into soufflé dish. Make sure oven rack is low enough to allow soufflé room to rise about 2” above rim of dish. Bake until soufflé is browned, 18–22 minutes. Serve immediately.

delicious dinner!

Read the original on: The Foodographer