Green Corn Soufflé

1 Open the cans of corn and drain completely. Reserve

Add a little water if necessary

Then, transfer to a blender and blend at coarse texture

Transfer the mixture to the batter bowl and add the cream of milk

Season with salt and black pepper, blending on low speed

Add the yolks one by one, blending until incorporated. Reserve

2 Beat the egg whites until stiff and fold them delicately into the corn mixture

Pour into individual buttered molds and bake until set and lightly golden

Serve immediately.