Corn Soufflé (Ecadorian)

Popular in Ecuador, this cheese soufflé has loads of texture thanks to the addition of fresh corn.

2 cups fresh kernel corn
1 cup Munster cheese, cubed
4 Tbsp. butter, cut into small pieces
sea salt
black pepper, freshly cracked
5 eggs, well beaten
butter

Preheat oven to 350°F (175°C). Butter a soufflé dish.

Combine the corn, cheese and butter in a blender or food processor. Season to taste with salt and pepper and add the beaten eggs. Blend on high speed until the mixture is smooth.

Pour into a buttered soufflé dish and set the dish in a pan with hot water (bain marie).

Bake for 1 hour or until set.