I went to the market and they had a big display of fresh corn. I know it is a little early for corn, but I sneaked a peek and the kernels were so plump and I could smell the flavor. I had to pick a few ears. Finally I could make Corn Soufflé.
I was watching Jacques Pépin and he was making corn soufflé with his old friend Claude. When they cook together Jacques teases him mercilessly. Claude quietly gives him his way, but is very confident that he knows what he is doing.
They bickered as to which way to serve this corn soufflé. Jacques wanted it serve right-side-up, but Claude said it should be served up-side-down. Jacques said it was prettier and had more eye appeal. Claude said it was more tender his way, and presented better his way. It made me think of the Apple Sharlotka I made a while back. I liked it served with the crust side up, but the next day the crust had softened so I flipped it and served it with the apple side up. So now I feel it was legitimate argument.
I probably have said this before and may be repeating myself, but I love that French recipes make small portion for four. Although I have not tried I am sure the recipe could be doubled if you had a crowd coming over.
May I suggest you put this corn soufflé in your summer repertoire. It is so simple and full of flavor.
- 2 large or 3 smaller ears sweet corn, as young and fresh as possible, husked
- ½ cup diced Gruyère cheese
- ½ cup half-and-half
- 3 large eggs
- 2 tablespoons diced poblano or jalapeno pepper, or to taste
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, for the soufflé ramekins
- Preheat the oven to 400 degrees.
- Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2½ to 3 cups corn kernels.) Put the corn, Gruyère, half-and-half, eggs, chili pepper, salt, and pepper in a blender (a blender makes a smoother mixture than a food processor) and blend for about 1 minute, until smooth. Add the chives and pulse to mix them in.
- Butter four ¾- to 1-cup soufflé ramekin or a 4-cup gratin dish. Fill with the corn mixture and place on a baking sheet. (The soufflé can be refrigerated for several hours before baking.)
- Bake the soufflé for about 25 minutes, until puffy, golden, and set. Serve right away.
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Sherry at Olives-n-Okra