Santa Fe Corn Souffle

2 cups fresh corn on the cob
5 tablespoons butter
1/4 cup finely chopped onion
3 large eggs, separated
1/4 cup roasted, peeled, and chopped fresh green chiles
1/2 teaspoon salt

Heat oven to 375 degrees F degrees.

Using 2 tablespoons of the butter, grease a 1 1/2-quart souffl dish. Sprinkle dish lightly with flour to prevent souffl from sticking. Set aside.

In a medium skillet, saut onion in remaining butter until soft. In a food processor, combine egg yolks, onion and corn. Process until corn is fine. Transfer to a large bowl. Stir in chiles and salt. Beat egg whites until stiff. With a rubber spatula, fold gently, fold gently but thoroughly into corn mixture. Scrape into prepared souffl dish. Bake 10 minutes, then reduce heat to 350 degrees F and bake 30 minutes longer , until lightly browned and when a knife inserted into the center comes out clean.

Yields 8 servings.