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If I can't have red meat, give me corn! This is a wonderful starter or light meal and a perfect main course for meatless Mondays or for whenever you feel like something quite delicious ... and easy to make as well!

Corn, Cheese & Chives Soufflés
Definitely delicious!

Ingredients


  • 250 g frozen corn kernels
  • 2 packets cheese sauce powder
  • 400 ml milk, heated
  • 4 jumbo eggs, separated
  • 80 ml chives, finely chopped
  • 90 ml mature cheddar cheese, coarsely grated
  • 180 ml cream
  • whole chives



Chef's hint: As a main course, bake it in 4 bigger vessels and increase the baking time by 5 minutes both times. And serve with a a green salad and grilled ciabatta bread slices rubbed with garlic. Yum!

Method


Blanch the corn in boiling water for a minute, drain and chop coarsely. Transfer to a small saucepan. Add the sauce powder and the milk. Whisk while bringing to a boil. When thickened, remove from heat and cool down to lukewarm temperature.

Whisk the egg yolks into the sauce, one at a time. Stir in half the chives and all the cheese. Reserving the rest of the chives.

Line 8 ramekins or small baking dishes with baking paper. Grease or spray the paper with non-stick spray. Whisk the egg whites until soft peaks form. Fold into the sauce mixture. Spoon the mixture into the baking vessels; leave about 1 cm room on top for the soufflés to rise.

Fill a baking tray about 2 cm deep with boiling water and place the baking vessels into the tray. Bake the soufflés in an oven preheated to 190º C, for 20 – 25 minutes or until firm, golden and puffed. Remove from the oven and allow to cool in baking vessels. They will collapse: do not be alarmed. In fact, you can make them hours ahead of serving time.

When you are ready to serve, carefully remove the soufflés from their baking vessels and remove the baking paper. Let them stand on 6 small, oven-safe serving plates.

Whisk together the cream and remainder of the chives. Pour over the soufflés and bake for a second time in the oven, preheated to 190º C for 10 – 12 minutes or until the cream has been absorbed and the soufflés have puffed again.

Garnish with whole chives and serve immediately.

Yields 8 as a starter or light meal or 4 main courses