Corn soufflé with cheese and fresh tomatoes

Ingredients:

• 1 cup corn kernels (from 2 ears of corn)
• Unsalted butter, for greasing
• 1/2 cup cornmeal, plus more for dusting
• 2 cups whole milk
• Coarse salt and freshly ground pepper
• 4 large eggs
• 3/4 tbsp. grated parmesan cheese
• 2 tbsp chopped fresh chives
• 2 medium-sized tomatoes
• 2 tbsp. l. olive oil
• Pickled vegetables for serving (carrots, green beans and okra)

Preparation:

1. Preheat oven to 190°C. Generously grease four 170g ceramic ramekins, dust with cornflour, and shake off any excess.
2. Prepare the corn mixture: In a microwave-safe bowl, combine the milk and corn, season with a pinch of salt, and microwave for 5 minutes. Stir and continue cooking until thickened, about 2 more minutes.
3. Meanwhile, in a separate bowl, beat the eggs with a mixer until the mixture is thick and fluffy, about 5 minutes.
4. Prepare corn soufflé: In a bowl, combine 1/2 cup of Parmesan cheese and a tablespoon of chives, then stir in the hot corn mixture. In another bowl, whisk the flour and eggs in batches until smooth, adding half the corn flour first, then the remaining flour. Combine.
   
   Pour the batter into ceramic pots and sprinkle the remaining Parmesan cheese on top.
   
   Place the pots on a baking sheet, put them in the oven and bake until the soufflé rises and the crust turns golden, 20-25 minutes.
5. Prepare tomatoes: Meanwhile, dice the tomatoes, toss with olive oil and the remaining tablespoon of chives, season with salt and pepper. Serve over the finished corn soufflé.
6. Serve corn soufflé with cheese and tomatoes along with pickled vegetables.