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Ingredients

• Kernels from 2 ears of fresh corn
• 1 medium onion or 2 large shallots, cut into small dice
• 1 small red chili, finely minced
• salt and freshly ground black pepper
• 3 tablespoons butter, plus more for greasing the ramekins
• 2 tablespoons plus 1/3 cup finely grated parmesan cheese, separated
• 3 tablespoons all purpose flour
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 3/4 cup milk
• 3 eggs, separated
• 1/2 cup grated aged white cheddar
• 1 teaspoon minced parsley
• 2 teaspoons minced basil
• 1 tablespoon minced cilantro (coriander)

Description

I Have Fallen In Love With Soufflés, With Their Luscious Eggy Density And Slightly Tender Belly. This Corn And Cheddar Version Has Been A Favourite Since First Taste. With A Subtle Background Heat Playing Off Of The Sweetness Of Fresh Corn, It Is A Wonde

Group Recipes