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| Baked Corn Souffle |
3 cups corn (fresh) sweet corn, husked
1/2 cup diced or shredded Gruyère cheese
1/2 cup half-and-half
3 large eggs, lightly beaten
1 tablespoon extra virgin olive oil
2 tablespoons diced poblano pepper, or to taste
Sea salt
Freshly ground black pepper
Pinch red pepper flakes
2-3 tablespoons chopped fresh chives
Unsalted butter, for the soufflé molds
4 teaspoons grated Parmesan cheese
Preheat oven to 400F degrees. Butter four (3/4 to 1 cup) soufflé molds. Sprinkle each mold with Parmesan cheese.
In a small skillet add the oil. When hot, sauté poblano pepper to just golden. Cool and set aside.
Using a sharp knife, cut the corn kernels off the cobs. Put the corn, Gruyère , half-and-half, eggs, poblano pepper, salt, pepper, and red pepper flakes in a food processor, pulse a few times until fairly smooth. Add the chives and pulse to mix. Sprinkle with extra pepper and grated cheese on top.
Fill with the molds with corn mixture and place on a baking sheet. Bake the soufflés 10-25 minutes, until puffy, golden, and set. Serve right away.
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| Fresh Corn on the Husk |
Note: if you cannot find fresh corn, use frozen corn. Put the frozen corn in a strainer and over a bowl and place in the refrigerator to thaw out overnight. Before using the corn, dry with a dish towel to remove any excess water.
This recipe has been adapted from Jacque Pepin Corn Souffle
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