Sweet/Spicy Corn Souffle
Updated: Apr 27
6 ears of corn, shucked
4 tablespoon of unsalted butter, melted
1 cup of half & half or buttermilk
1/4 cup shredded Asiago Cheese
3 eggs, separated
2 tablespoons of Agave
Salt and Pepper to taste
1 teaspoon ground Cumin
1 teaspoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon Cayenne pepper
1 teaspoon ground Coriander Seeds
1 teaspoon Hot Paprika
Mix all together and use 1 teaspoon of the mixture
Preheat oven to 375 degrees
Place corn in the Cuisinart and pulse until chopped, you want the shells on the kernels broken, place in a bowl with half and half, spice mixture, butter, Agave, salt, and pepper to taste, mix well.
In the stand mixer whip egg white until firm peaks form, fold into corn mixture.
Pour into well grease ramekins, place in a deep baking dish and add hot water in baking dish until it reaches halfway up the ramekins. Now sprinkle cheese of ramekins.
Bake for about 50 to 60 minutes until set.