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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Preheat oven to 375F degrees. Using 2 tablespoons of the butter, grease a
1 1/2-quart souffle dish. Sprinkle dish lightly with flour. This will
prevent souffle from sticking. Set aside. In a medium skillet, saute 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 souffle dish. Bake 10 minutes, then reduce heat to 350F degrees
and bake 30 minutes longer , until lightly browned and when a knife
inserted into the center comes out clean.
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