Cheese Soufflé With Fresh Corn

• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 cup skim milk
• 1/2 cup all-purpose flour
• 1/2 cup fat-free cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 2 large egg yolks
• 1 cup (4 ounces) reduced-fat extra-sharp cheddar cheese
• 4 large egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• Cooking spray

1. Preheat oven to 400u0b0.
2. Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.
3. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture. Pour mixture into a 2 1/2 quart souffle dish coated with cooking spray.
4. Place souffle in a 400u0b0 oven; immediately reduce oven temperature to 375u0b0, and bake 45 minutes or until puffy and golden.

corn kernels, milk, allpurpose, cottage cheese, salt, ground red pepper, ground nutmeg, egg yolks, cheddar cheese, egg whites, cream of tartar, cooking spray

Taken from www.myrecipes.com/recipe/cheese-souffl-with-fresh-corn (may not work)