Recipe for cooking santa fe corn souffle
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
2 c. fresh corn on the cob
5 Tbsp. butter
1/4 c. finely chopped onion
3 large eggs, separated
1/4 c. roasted, peeled, and chopped fresh green chiles
1/2 tsp. salt
Preheat oven to 375 degrees fahrenheit degrees.
Using 2 Tbsp. of the butter, grease a 1 1/2-quart soufflé dish. Sprinkle and distribute dish lightly with flour to prevent soufflé from sticking. Set aside.
In a med. 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 mins., then reduce heat to 350 degrees fahrenheit and bake 1/2 an hour longer , until lightly browned and when a knife inserted into the center comes out clean.
Yields 8 servings.
