Source: Ana Maria Lopez. Recipes of Mexico
Makes 4 servings.
Preparation time: 45 minutes
Tips: Serve 6 as side dish.
Spinach and Corn Souffle
Ingredients
Preparation
8 ounces cream sweet corn (1 small can), see note (1)
3 whole eggs, separated
2 tablespoons flour
1 teaspoon salt
1 pinch pepper
3 tablespoons butter, melted
5 ounces frozen chopped spinach (1/2 box)
Variation: 1/2 cup grated Gruyere or Swiss cheese
1. Butter and flour a 8-inch or 9-inch round baking dish about 2" high. Preheat oven to 400 F degrees. Remove oven stone if any.
2. Place frozen spinach in microwave to defrost. Drain spinach well and ste aside.
3. In blender mix egg yolks, corn, flour, salt, pepper and melted butter.
4. You may add spinach to blender and mix some more, the souffle will be smooth in texture and green throughout. If a yellow speck appearance is desire with a slight texture, hold the spinach to be blend by hand towards the end along with beaten egg whites. Set aside.
5. Place egg whites in mixer bowl and beat at high speed until stiff peaks form. Using a spatula, fold in corn and spinach mixture. Pour into prepared dish.
6. Place souffle in middle rack and bake at 400 F degrees for 10 minutes. Reduce temperature to 350 F degrees and bake a additional 20 minutes for a total baking time of 30 minutes. The top should be golden and the center slightly firm to the touch.
7. Remove from oven and let set for 5- 10 minutes before cutting and serving.
VARIATION: Add 1/2 grated Gruyere or Swiss cheese during the final folding of ingredients.
NOTE: 1) A can of sweet corn kernels may be use instead. Drain liquid and proceed with recipe.
