• 3 tablespoons flour, plus more for coating ramekins
• Butter for greasing ramekins
• 1 1/2 cups fresh corn (approximately 2 ears)
• 4 ounces goat cheese
• 1 tablespoon mustard
• 4 eggs, separated
• 1 cup whole milk
• 3 tablespoons fresh thyme leaves, chopped
1. Preheat the oven to 475° F. Butter a 4-cup soufflé pan or 4 4-inch ovenproof ramekins, then dust with flour and reserve.
2. In a medium-size bowl, lightly mash the corn kernels with a pestle or potato masher. Add the goat cheese and mustard, and stir to combine.
3. In another medium-size bowl, whisk the egg yolks with 3 tablespoons flour, 1/4 teaspoon salt and 1 tablespoon of cold water. Reserve.
4. In a medium-size saucepan, heat the milk over high heat until near boiling, then add 1/4 cup to the egg-yolk mixture and stir to combine. When the rest of the milk is boiling, lower the heat to medium and add the yolk mixture to the saucepan while stirring vigorously. Allow the mixture to come to a boil, then reduce the heat to low and continue stirring until the mixture has thickened. Add the corn and cheese mixture and stir until combined. Remove from the heat, stir in the thyme leaves and reserve.
5. In a large bowl, whisk the egg whites until hard peaks form. In another large mixing bowl, add 1/3 of the egg whites to the soufflé base and stir until combined. Carefully fold the remaining egg whites into the mixture, then pour into the soufflé mold or ramekins and fill to the brim.
6. Bake the soufflés in the oven for 5 minutes, then lower the heat to 425° F and bake for an additional 5 to 7 minutes, or until the top has browned and the soufflé has risen 1 to 1 1/2 inches off the rim. Remove and serve immediately with a green arugula salad. Serves 4.