Fresh Corn Soufflé is a good side dish year-round. In the winter it’s great with a roast beef or pork roast. In the spring it’s good with rack of lamb, and in the summer with anything barbecued. I don’t mind the 15-20 minutes or so of prep because I’m thinking ahead to how the freshly cut corn will bake into the creamy egg mixture and be the perfect companion to steaks or chops on the grill. It’s good as a main dish for a lighter meal, or to include on a brunch buffet. Serve a green salad or vegetable with it, plus good bread.
2 large ears corn, kernels sliced from the cob
1 (14.75-ounce) can creamed corn
½ cup half-and-half or heavy cream
3 large eggs, separated
1 small onion or 3-4 scallions, minced finely with some of the green
3-4 sprigs parsley, minced
½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
1 teaspoon salt, or to taste
Generous pinch of white pepper
Preheat oven to 350 degrees. Lightly butter a 2-3 quart soufflé baking dish or other dish large enough to hold the batter, which will rise.
Put corn kernels, creamed corn and half-and-half in blender and pulse/blend until the corn kernels are roughly chopped, but not puréed. You might even hold aside some whole kernels to add. Pour from blender into a large steel or glass bowl.
In mixing bowl or stand mixer, put the egg yolks and whisk until they are light colored. With a spatula, spoon the yolks into the corn mixture. Clean the mixing bowl and whisk tool and dry well. Put whites into the mixing bowl and whip until they are medium stiff (they will form a soft peak). Gently scoop the whites into the bowl. Add the onion, parsley and thyme, salt, to taste, and pinch of white pepper.
Gently fold together the ingredients until the whites are well mixed in. With the spatula, scrape the soufflé mixture into the prepared baking dish. Set in the oven and let cook for about 30-40 minutes. (Check after 30 minutes, if not a little sooner. The soufflé will puff up, but will not rise as dramatically as a dessert or plain egg or cheese soufflé. It is ready when the top is lightly browned and the center is springy, not soggy. Don’t leave in the oven too long or it will become dry.)
This is a good side dish with barbecued ribs, smoked brisket, roast chicken, grilled steak or burgers. Or, serve it with a salad as a vegetarian main dish.
Makes 5 to 6 servings.
From Bonnie Walker