By cutting the corn off the cob with a large-hole grater, this recipe takes full advantage of the creamy, milky texture of fresh, sweet corn. If you've never made a souffle before, try it - they're an easy way to enjoy fresh produce and quality eggs.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
- 4 ears sweet corn
- 2 Tbsp. butter, plus more for pan
- 1 small onion. minced
- 3/4 tsp. salt, divided
- 1 cup ricotta cheese
- 1/2 cup freshly shredded Parmesan or aged Pecorino cheese, divided
- 4 egg yolks
- 10 egg whites
- Preheat oven to 425°F.
- Husk corn. Over a large bowl, grate off corn kernels with a large-hole grater. Resulting corn mixture will be thick but liquid.
- In a small frying pan over medium heat, melt 2 Tbsp. butter. Cook onion and 1/2 tsp. salt, stirring occasionally, until onion is tender, about 3 minutes.
- Add onion to grated corn. Stir in ricotta, 1/4 cup grated Parmesan or Pecorino, and egg yolks. Set aside.
- Butter a 2-qt. straight-side souffle dish. Sprinkle with remaining 1/4 cup shredded cheese. Set aside.
- In a large, clean bowl beat eeg whites until frothy. Add remaining 1/4 tsp. salt and beat until soft peaks form.
- Stir in 1/4 of the beaten egg whites into the corn mixture and combine thoroughly. Gently fold remaining egg whites into corn mixture. Pour mixture into prepared souffle dish. Set dish on a baking sheet and bake 20 minutes.
- Reduce oven temperature to 350°F and continue baking until set, about 30 minutes.
- Serve souffle immediately.
Makes 4 to 6 servings of Corn Souffle.