Cheese Souffle with Fresh Corn

1 1/2 cups fresh corn kernels (about 3 ears)
1 cup skim milk
1/2 cup all-purpose flour
1/2 cup fat-free cottage cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 large egg yolks
1 cup (4 ounces) reduced-fat extra-sharp cheddar cheese
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
Cooking spray

Preheat oven to 400?.

Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.

Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture. Pour mixture into a 2 1/2 quart souffle dish coated with cooking spray.

Place souffle in a 400? oven; immediately reduce oven temperature to 375?, and bake 45 minutes or until puffy and golden.
from Cooking Light