This was excellent! It's obviously not the healthiest or the most vegetable-rich of vegetable side dishes, but it is very tasty.

Corn & Gruyère Soufflé

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 2 Tbsp. grated Parmesan
• 1/4 c. unsalted butter
• 1 red onion, chopped
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1/4 c. flour
• 1 c. milk
• 150g gruyère, grated
• 4 large egg yolks
• 2 ears of corn, kernels cut from the cobs
• 5 large egg whites
• 1/2 tsp. cream of tartar

Directions

1. Preheat oven to 180°C (350°F).
2. Grease a soufflé dish and dust it with the Parmesan.
3. Melt the butter over medium heat.
4. Add the onion and cook until softened (~5 minutes).
5. Add the salt, pepper, and flour and cook until no longer raw (~3 minutes).
6. Add the milk and cook, stirring, until sauce is smooth and thick.
7. Remove from heat and stir in the cheese.
8. Beat the egg yolks until creamy (1-2 minutes) and stir them into the sauce.
9. Mix in the corn.
10. In a clean dry bowl, combine egg whites and cream of tartar and beat until stiff.
11. Stir ~1/3 of the egg whites into the sauce.
12. Fold in the remaining egg whites just until no streaks remain.
13. Carefully pour or scoop soufflé mixture into the prepared dish.
14. Bake at 160°C (325°F) for 40-50 minutes. (Soufflé should be slightly jiggly, but not liquid in the centre.)
15. Serve immediately.