Sweet corn soufflé souffle

1.25x recipe (for 4-5 people) with some tweaks

HANDS-ON TIME 35-40 MIN, OVEN TIME 40 MIN

TIP Make the soufflé base MAKE AHEAD (steps 1-4) a few hours ahead but don't stir in the egg yolks, then leave somewhere cool, covered with a piece of damp compostable baking paper on the surface. When you're ready to bake, stir the egg yolks into the base mixture, then complete the recipe. 

• 65g butter
• 2.5 corn on the cob (225g frozen corn)
• 1 onions
• 3 garlic cloves
• 1 tbsp fresh rosemary
• 125ml veg stock
• 125g smoked cheddar (grated 185g pack and put rest on top)
• big pinch paprika
• 5 eggs, separated.

ALSO NEED.... 15cm soufflé dish

1 Heat the oven to 210°C/190°C fan/ gas 6.5. Grease the soufflé dish generously with butter, then sprinkle in the polenta and rotate the dish to ensure it's evenly coated.

2 Bring a large pan of salted water to the boil. If you're using whole corn cobs, strip away the husks and silks, then cut away the hard stems. with a sharp knife. Drop the cobs into the water and cook for 4-8 minutes or until the kernels come away with ease. Lift the cobs from the water and allow them to cool. Using a sharp knife, slice away the tender kernels from the cobs.

3 Meanwhile, place a smaller pan over a medium heat and add the butter. When it's hot, add the onion, garlic and rosemary, then season with salt and pepper. Cook the mixture, stirring regularly, for 6-8 minutes until the onion is beginning to soften. Add three quarters of the corn kernels and all the stock, then bring to a simmer. Cook for 3-4 minutes, then remove from the heat.

4 Tip the sweetcorn mixture into a blender (or use a jug and stick blender) and whizz until you have a smooth, thick purée. Spoon the purée into a large mixing bowl.

While it's still warm, stir in all but a scattering of the cheese, along with the remaining corn kernels, the smoked paprika and the egg yolks. 

5 Put the egg whites in a large bowl and use a clean whisk to beat them into soft, pillowy peaks - they should just hold their shape. Take a metal spoon and gently stir the whipped whites into the enriched corn purée, trying to keep things as light and airy as possible.

6 Spoon the mixture into the prepared soufflé dish, then run a knife around the edge (this helps the soufflé to rise up above the rim of the dish to create a 'top hat effect). Scatter over the remaining cheese and bake for 40 minutes until the top is golden and risen and the soufflé has a slight wobble. 

Serve immediately with a green salad and/or crusty bread