GREEN CHILI and CORN SOUFFLE

We like this souffle in combination with the Red Snapper with Jalapeno Lime Marinade. It is also good with corned beef or a glazed ham.

2 tablespoons butter
1 tablespoon flour
1/4 cup cornmeal
1/2 cup chicken stock
4 egg yolks, room temperature
1/2 cup sour cream
1/4 pound jalapeno jack cheese, grated
10 ounces whole kernel corn, fresh or frozen *
2 tablespoons minced green chilies, drained on paper towels
1 tablespoon minced green onion
3/4 teaspoon salt
Dash cayenne
5 egg whites, room temperature
1/4 teaspoon cream of tarter

Melt the butter in a saucepan and stir in the flour and cornmeal. Cook until bubbly. To avoid any lumps, stir in the stock slowly. Cook, stirring constantly, until thickened. Remove from the heat and beat in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add the sour cream, grated cheese, whole corn, drained green chilies, green onion, salt, and cayenne. Mix thoroughly. Beat the egg whites with the cream of tarter until stiff but not dry. Stir 1/4 of the whites into the corn base. Gently fold in the remaining whites and pour into a buttered souffle dish. Place the dish in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake for 40-45 minutes until set. Remove from the oven and serve immediately.
Serves 4-6.

* If using frozen corn, lay out on a paper towel to absorb the ice crystals while you are preparing other ingredients.