Corn Soufflé

4 eggs, separated
2 cups fresh corn, cut from cob
1 cup lowfat or skim milk
1 tablespoon flour
1/2 tablespoon honey or maple syrup
1 teaspoon salt (or less)
1/2 teaspoon pepper
1/3 cup grated sharp cheese

Separate eggs.

Combine egg yolks, corn, milk, flour, maple syrup, and salt and pepper in blender.

Beat egg whites until stiff.

In bowl fold together corn mixture, egg whites and cheese.

Pour into lightly oiled 8" - 9" soufflé dish.

Bake in preheated 350o oven for 35-40 minutes until golden in color.

Serves 6-8.