Butter and flour an
In a blender or food processor, purée 11⁄2 cups of corn with the milk; reserve.
Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for 2 minutes, stirring occasionally. Pour the milk/corn purée into saucepan as you whisk simultaneously. Whisk until the mixture is a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3 to 5 minutes. Stir in Cheddar until melted and incorporated. Stir in remaining corn, salt, pepper, and hot sauce. Remove from heat and reserve.
Spoon a small amount of the cheese mixture into the yolks, whisking at the same time. Continue adding all of the cheese slowly to the yolks, whisking the whole time. Reserve.
With an electric mixer, beat the egg whites until peaks form that are stiff but not dry, about 3 minutes.
Gently fold the whites into the
Pour mixture into prepared soufflé dish and bake until the soufflé is golden and puffed over the rim of the dish, approximately 35 to 40 minutes.
Serve immediately.
Nutritional information per serving:
Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g
sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg
Note: A great way to prepare the corn for this dish is to roast it:
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