Preheat oven to 375℉. Spray a 1 1/2 quart baking dish with at least 3" high sides with cooking oil.

In a medium bowl, blend together the milk, cottage cheese, parmesan cheese, flour, oil, pepper and nutmeg. Pour the milk mixture into a saucepan and heat gently for four minutes, stirring continously.

Remove the milk mixture from the heat and stir in the egg yolks. Beat quickly and then stir in the corn. Set aside.

In a large bowl, beat the egg whites until stiff. Fold in 1/3 of the milk/egg mixture into the egg whites. Then, very gently fold in the rest of the milk/egg mixture and stir until it forms a lumpy batter. Spread the batter into the baking dish. Using a sharp knife, cut a circle into the top of the soufflé leaving a 1" border around the edge.

Bake for 30 minutes or until lightly browned and puffy. Serve immediately.