Corn Souffle with Creamed Onion Sause

For soufle, Saute onion in butter until translucent. Add corn kernels with liquid and continue to saute until soft. Remove from heat and cool. Process half the corn mixture with eggs, cornstarch, and heavy cream until smooth. Transfer processed corn mixture to mixing bowl, add salt, pepper and remaining corn mixture, and fold to blend. Preheat oven to 350 degrees. Fill buttered ramekins or large custard dish with corn mixture. Cover with non-stick parchment paper or buttered wax paper to prevent skin from forming. Bake in water bath 20 to 25 minutes. For Creamed Onion Sauce Saute onion in butter until golden brown. Add cream and reduce by half. Season with salt, soy sauce, and pepper. Remove from heat and set aside. To serve, top soufle with warm Creamed Onion Sauce.