Follow these steps for perfect results
butter
melted
all-purpose flour
evaporated milk
water
Mexican-style corn
drained
chopped green chilies
eggs
separated
cheddar cheese
shredded
Preheat oven to 325°F.
Grease a 1 1/2-quart baking dish.
Chill a small mixer bowl.
Melt butter in a large saucepan over medium heat.
Remove from heat and stir in flour until smooth.
Gradually stir in evaporated milk and water.
Cook over medium heat, stirring constantly, until the mixture comes just to a boil.
Stir in corn, green chilies, egg yolks, and 1/2 cup cheddar cheese.
Beat egg whites in the chilled mixer bowl until stiff peaks form.
Gently fold the egg whites into the corn mixture.
Pour the mixture into the prepared baking dish.
Bake for 50 to 55 minutes, or until a knife inserted near the center comes out clean.
Top with the remaining cheese.
Bake for an additional 2 to 3 minutes, or until the cheese is melted and bubbly.
Expert advice for the best results
For a spicier souffle, add a pinch of cayenne pepper to the corn mixture.
Be careful not to overmix the egg whites, as this can deflate the souffle.
Everything you need to know before you start
15 minutes
Can be prepared ahead of time and baked just before serving.
Garnish with a sprig of cilantro or a dollop of sour cream.
Serve as a side dish with grilled chicken or steak.
Serve as a vegetarian main course with a side salad.
Pairs well with the Southwestern flavors.
Discover the story behind this recipe
Commonly served as a side dish at potlucks and holiday gatherings.
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