Sweet Corn & Cheddar Souffles

By nichc

Vegetarian recipe but enjoyed by meat eaters.

Ingredients

• 1 Tablespoon unsalted butter
• 1 1/2 Tablespoon fine bread crumbs
• 2 Tablespoons olive oil
• 4 Scallions, thinly sliced
• 3 Tablespoons all-purpose flour
• 1 Cup lowfat milk
• 4 Large eggs, separated
• 1/3 Cup fresh corn kernels (1 cob)
• 1/4 Cup grated sharp white cheddar
• 1/4 Teaspoon salt
• Pinch cayenne pepper
• Pinch freshly ground black pepper
• 1/4 Teaspoon cream of tarter
• 2 Tablespoons chopped chives

Details

Servings 6
Adapted from shape.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease six 6-oz ramekins with butter. Divide bread crumbs among ramekins, turn to coat and gently shake off excess. Place on a rimmed baking sheet, set aside.

Heat oil in medium saucepan over medium-low heat. Toss in scallions and saute 2 minutes or until soft. Add flour, stirring constantly for 3 minutes. Add milk and raise heat to medium high (do not boil). Whisk 4 minutes until mixture thickens slightly then remove from heat.

Lightly beat egg yolks in a large bowl. Stir in a spoonful of the hot milk mixture then pour in the rest. Stir in corn, cheese, salt, cayenne pepper, and black pepper. Set aside.

In a small bowl beat egg whites and cream of tarter until they form peaks. Fold 1/3 of egg whites into the corn mixture. Add remaining egg whites, mix gently (a few streaks of white should remain). Divide among ramekins, bake 18 to 20 minutes or until tops are puffed and golden brown. Sprinkle with chopped chives and serve immediately.

Nutrition Info: (Per Souffle): 170 cal, 12g fat (64%), 4g sat fat, 8g carbs, 8g protein, 1g fiber, 109mg calcium, 1mg iron, 197mg sodium.