Corn Cob and Aged Chedder Souffle Recipe - Chef Craig Flinn

Ingredients

• 4 ears fresh corn
• 1⁄2 cup (125 mL) unsalted butter
• 3⁄4 cup (180 mL) unbleached white flour
• 2 cups (500 mL) 2% milk
• 1⁄4 cup (60 mL) minced shallots
• 1 clove garlic, minced
• 1⁄2 tsp (3 mL) salt
• 1⁄2 tsp (3 mL) ground white pepper
• a pinch of freshly grated nutmeg
• 5 free-range eggs, separated, whites reserved
• 1 cup (250 mL) grated aged cheddar cheese
• 2 tbsp (30 mL) butter
• 3 tbsp (45 mL) grated Parmesan cheese