Summer Corn Soufflé With Chipotle And Lime

• 1/4 cup unsalted butter
• 3 tablespoons 'sweet' white sorghum flour (I used Bob's Red Mill brand)
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cups 1% milk
• 1/2 cup heavy cream
• Kernels from 3 ears fresh corn (about 2 cups)
• 1/2 teaspoon minced chipotle in adobo (including seeds) plus 1/2 t adobo sauce
• 3 large eggs, separated, plus 1 large egg white
• Scant 1 t minced zest of lime (I used one very small lime)

1. Preheat oven to 375 degrees. Butter the bottom and sides of a 2-quart souffle dish.
2. Melt the butter over medium-low heat in a small saucepan. Add the flour to the melted butter, and whisk, but do not let the flour cook and get darker (even removing pan from heat if necessary). Stir into a thick paste, adding salt and sugar.
3. Add milk and cream to flour mixture and whisk constantly until liquid thickens a bit, about 4 minutes. Use a spatula to stir up and combine any sorghum flour that may have collected around the edges of your saucepan. Stir in corn. Remove from heat.
4. Beat egg yolks in a bowl until pale and thick. Temper the yolk into the flour-corn mixture. Fold in minced chipotle, adobo sauce and lime zest. Set mixture aside.
5. Using an electric mixer, whip egg whites until medium-firm peaks form. Thoroughly, but gently, fold egg whites into corn mixture in three additions. Transfer to prepared dish. Bake for 30 minutes; top should be golden brown, slightly puffed, and a toothpick inserted in the center comes out clean. Enjoy immediately, or warm.

unsalted butter, flour, salt, sugar, milk, heavy cream, kernels, sauce, eggs, zest of lime

Taken from food52.com/recipes/6335-summer-corn-souffle-with-chipotle-and-lime (may not work)