Corn Souffl with Tepary Beans and Poblanos

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Serves 6 - 8

1/2 cup dried tepary beans
2 large ears fresh corn or 2 cups thawed frozen corn kernels
1 large poblano chile, roasted, peeled, seeded, and coarsely chopped
1 cup chopped tomato
¼ cup diced onion
1 tablespoon fresh lime juice
1 serrano chile, seeded and diced
¼ cup chopped cilantro
Salt and freshly ground pepper to taste
1 cup grated extra-sharp Cheddar cheese
4 egg yolks
6 egg whites

-Soak the beans in a medium saucepan covered with water for 1 hour.  Drain and put beans back in the pan.  Cover generously with water and bring to a boil over high heat.  Lower heat and simmer until beans are tender, about 1 hour.  Drain and set aside. These can be made a day ahead, covered and refrigerated.
-Preheat oven to 400°F.  Butter a shallow 3-quart baking pan (7-x11 inch). 
-If using fresh corn, cut the kernels off the cob. 
-In a food processor, combine the beans, poblano chile, tomato, onion, lime juice, serrano, and cilantro.  Pulse until all the ingredients are finely chopped; transfer to a large bowl and season with salt and pepper to taste.  Stir in the cheese, corn, and egg yolks.
-Beat the egg whites with an electric mixer until they form soft peaks.  Stir one quarter of the whites into the cheese/corn mixture.  Gently fold in the remaining whites until they are just incorporated.  Pour the mixture into the prepared dish.
-Bake until the soufflé is puffed and golden, about 20 to 25 minutes.  Serve immediately.