Spicy Corn Soufflé
4 servings
50 minutes
Spicy corn soufflé is a wonderful blend of Mexican passion and European tenderness. Its roots trace back to Mexican cuisine, known for its love of vibrant flavors and spicy notes. The delicate texture of the soufflé is created by whipped egg whites and soft Emmental cheese, while sweet corn harmonizes with spicy chili pepper and paprika, giving the dish a rich, spicy aroma. It is perfect as an appetizer or light dinner, especially accompanied by a fresh salad and a glass of white wine. This soufflé not only delights the palate but also surprises with its lightness that literally melts in your mouth, leaving a long and warming aftertaste. A great choice for lovers of bright, warming flavors!
1
Preheat the oven to 200 degrees. Melt the butter over low heat, add flour and gradually pour in the milk. Cook, stirring constantly, until thickened, then remove from heat, mix in grated Emmental cheese and let cool.
- Butter: 25 g
- Wheat flour: 2 tablespoons
- Milk: 100 ml
- Grated Emmental cheese: 300 g
2
Clean the bell pepper and chili from seeds and chop finely. Add the yolks one by one to the cheese mixture and beat, then add the bell pepper, chili, corn, paprika, salt, and pepper. Whip the egg whites thoroughly and fold them into the mixture.
- Red sweet pepper: 1 piece
- Chili pepper: 1 piece
- Chicken egg: 3 pieces
- Canned corn: 350 g
- Paprika: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Grease the soufflé mold with butter, fill it with corn mixture, and bake for 20 minutes. Lower the temperature to 180 degrees and keep the soufflé for another 5 minutes, then take it out.
- Butter: 25 g