2 cans of corn
1 can of cream of milk
Salt and black pepper to taste
4 eggs
2 cans of corn
1 can of cream of milk
Salt and black pepper to taste
4 eggs
Open one can of corn and drain completely
Set aside
Next, open the other can, drain the liquid and set it aside
Put the corn from this second can into a blender and blend coarsely
If necessary, add a little of the reserved liquid to the scoops
Transfer to the whipping bowl and add the cream of milk
Season with salt and pepper and whip on low speed
Add the yolks one at a time and whip until fully incorporated
Set aside
Beat the whites until stiff and gently fold them into the corn mixture
Pour into a greased soufflé dish and bake in a medium oven until puffed and lightly browned
Serve immediately.
