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1
Preheat the oven to 350.
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2
Generously butter a 1 1/2-quart souffle dish and coat it with the Parmesan.
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3
Bring a large saucepan of water to a boil.
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4
Add salt and the corn and boil over high heat just until tender, about 5 minutes.
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5
Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
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6
Using tongs, transfer the corn to a plate.
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7
Drain off the water and return the saucepan to the stove.
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8
Cut the corn kernels from the cobs; you should have 2 1/2 cups.
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9
Put 2 cups of the kernels in the saucepan and add the milk.
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10
Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes.
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11
Transfer the corn and milk to a blender and puree until very smooth.
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12
Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels.
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13
Season lightly with salt and pepper and stir in the egg yolks, Comte and thyme.
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14
Cover with plastic wrap and let cool to room temperature.
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15
In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks.
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16
Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended.
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17
Scrape the mixture into the prepared souffle dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center.
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18
Serve right away.
