Fresh Corn Souffle
This is a more sophisticated dish than
corn pudding and it is a delicious addition to any company meal.
Grilled salmon, Braised Fennel and this corn souffle makes a terrific
family dinner recipes.
Makes 6 to 8 servings
3 tablespoons butter, plus additional for buttering
1/4 cup freshly grated Parmesan cheese,
plus additional for dusting
2 large green onions (scallions), white part only, very thinly sliced
2 tablespoons all purpose flour
Salt and freshly ground black pepper to taste
Pinch ground red (cayenne) pepper
1 cup milk
3 large eggs, separate the egg yolk and beat the whites until stiff
1/2 cup fresh corn kernels, cut from the
cob (1 to 2 ears) or 1/2 cup thawed frozen corn kernels
Preheat the oven to 375F. Generously butter a 11/2 quart souffle dish
and dust the inside with cheese, knocking out any excess.
Melt 3 tablespoons of butter in a medium saucepan over low heat. Cook
the green onions, stirring for 1 minute. Stir in the flour and cook,
stirring for 1 minute. Take care not to brown the flour. Season well
with salt, black pepper and red pepper. Whisk in the milk, beating
until smooth. Simmer over low heat, stirring, until thick, about 3
minutes. Stir in the cheese and continue to cook just until it melts.
Remove the saucepan from the heat. Beat in the egg yolks, one at a
time. Stir in the corn. Cool slightly, and gently fold in the beaten
Pour the mixture into the prepared souffle dish. Bake until just set,
about 30 minutes. Serve at once, very hot, dusted with more cheese.
Here it goes for a simple and perfect family dinner recipes.