Corn And Chive Souffle - cooking recipe

Ingredients

2 c. corn, scraped from the cob
1/2 c. packed grated Cheddar cheese
6 egg yolks
1/4 c. minced chives
salt and fresh ground pepper
8 egg whites
1/4 tsp. cream of tartar

Preparation

Butter tall 2-quart souffle dish. Blend together corn, cheese and egg yolks. Add chives and season to taste. Beat egg whites to soft peaks, adding cream of tartar, when they become foamy. Stir a quarter of whites into corn mixture to lighten it. Fold in remaining whites. Pour into souffle dish and bake at 425\u00b0 oven for 10 minutes. Turn heat to 375\u00b0 and cook for 30 minutes more. Serve immediately.