Cheddar Corn Soufflé | culture: the word on cheese

Ingredients

• 2 tablespoons finely grated fresh Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cayenne
• 1 cup whole milk
• 2 ounces ½ stick unsalted butter
• ¼ cup all-purpose flour
• 5 large eggs (separated, plus 1 large egg white, at room temperature)
• ¾ teaspoon cream of tartar
• 1 cup packed grated extra-sharp cheddar cheese (about 4 ounces)
• ½ cup fresh corn kernels or frozen corn (thawed*)