From Food & Drink 2019
¼ cup unsalted butter, plus extra for greasing dish
3 tbsp finely grated Parmesan
1½ cups cooked sweet corn kernels (roughly 2 ears of corn)
1 cup grated sharp cheddar cheese
½ cup finely chopped fresh chives
freshly ground black pepper, to taste
¼ cup white-whole wheat flour or whole wheat pastry flour
1½ cups whole milk (or 2% if that’s what you have on hand)
½ tsp salt
1 tbsp Dijon mustard
6 large egg yolks (reserve the whites)
8 large egg whites
Preheat oven to 400° F. Remove top oven rack and adjust one rack to middle of oven. Generously butter an 8-cup (2 quart) soufflé dish, sprinkle evenly with grated Parmesan, then knock out the excess.
Speedy way to cook the fresh corn is in the microwave. Place un-shucked corn, one ear at a time, in the microwave; cook on high for 3 minutes. Let corn cool slightly before shucking and removing the kernels from the cobs.
In a medium bowl, combine corn, cheddar, and chives; season with black pepper. Set aside.
In a heavy-bottomed saucepan over medium heat, melt ¼ cup butter. Whisking constantly, add flour, cooking for about 2 minutes. Add milk, drizzling in a little at a time, while whisking. Bring to a boil, whisking until smooth and thick, about an additional 3 minutes, after it has come to a boil. Remove from the heat and add the salt and mustard. Transfer the mixture to a large bowl. Stir in the yolks until combined.
In a clean bowl, beat the egg whites with a whisk attachment until they form stiff peaks. Fold heaping spoonfuls of the whites into the corn mixture, using a rubber scraper to incorporate without over mixing. Pour the soufflé mixture into the prepared dish, smoothing the top, maing sure there is 1 inch of headspace at the top of the baking dish. Bake in the preheated oven for 35-40 minutes. Serve immediately. Cover and refrigerate any leftovers.