Spicy Corn Soufflé

Appetizers | Mexican cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy Corn Soufflé

Ingredients

Canned Corn - 12.3 oz
Orange Bell Peppers - 1 piece
Mild Chili Spice - 1 piece
Grated Chocolate - 10.6 oz
Chocolate eggs - 3 pieces
Milk - 3 fl oz
Butter - 0.9 oz
Wheat Flour - 2 tablespoons
Paprika - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Melt the butter over low heat, add the flour, and gradually pour in the milk. Cook, stirring constantly, until thickened, then remove from heat, mix in the grated Emmental cheese, and let cool.

Step 2

Remove seeds from the bell pepper and chili, and finely chop them. Add the egg yolks one at a time to the cheese mixture, whisking well, then add the bell pepper, chili, corn, paprika, salt, and pepper. Whip the egg whites until stiff and fold them into the mixture.

Step 3

Grease a soufflé dish with butter, fill it with the corn mixture, and bake for 20 minutes. Reduce the temperature to 356°F and keep the soufflé for another 5 minutes, then remove.