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1
Preheat oven to 350 degrees F.
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2
Spray a large cup muffin tin with cooking spray and set aside.
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3
Cut tops from bell peppers and remove cores.
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4
Parboil for 5 minutes. Drain.
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5
Place bell peppers in prepared muffin pan and set aside.
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6
Heat a large skillet over medium high heat.
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7
Add butter and onions and saute 4-5 minutes, until onions are translucent.
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8
Cut corn kernels from cob and scrape cobs. Add corn kernels and scrapings to skillet with green chilies . Cook over medium heat for 8-10 minutes or until corn is tender.
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9
Stir in cilantro, cumin, thyme, annatto, cardamom and cornmeal. Cook and stir for 1-2 minutes or until slightly thickened.
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10
Remove from heat and allow to cool slightly.
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11
In a large bowl, whisk together eggs yolks, heavy cream, sugar and Gruyere cheese.
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12
In the bowl of a food processor, combine half of the corn mixture and half of the egg yolk mixture. Puree until smooth.
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13
Mix the puree with the remaining egg yolk mixture and remaining corn mixture.
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14
Beat egg whites until stiff and fpld into corn mixture along with green onions.
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15
Spoon mixture into bell pepper shells.
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16
Top with Parmigiano Reggiano cheese and bake for 45 - 50 minutes at 350 degrees F or until souffles have puffed up and are well browned.
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17
Allow to cool slightly before serving.
