Summer Corn Soufflé With Chipotle And Lime

By Food52
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1/4 cup unsalted butter

3 tablespoons 'sweet' white sorghum flour (I used Bob's Red Mill brand)

1 teaspoon salt

2 tablespoons sugar

1 1/4 cup 1% milk

1/2 cup heavy cream

Kernels from 3 ears fresh corn (about 2 cups)

1/2 teaspoon minced chipotle in adobo (including seeds) plus 1/2 t adobo sauce

3 large eggs, separated, plus 1 large egg white

Scant 1 t minced zest of lime (I used one very small lime)

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