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Corn Souffle

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Corn Souffle

Corn Souffle

Photo © Molly Watson
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

Ingredients:

  • 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

Preparation:

  1. Preheat oven to 425°F.
  2. Husk corn. Over a large bowl, grate off corn kernels with a large-hole grater. Resulting corn mixture will be thick but liquid.
  3. 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.
  4. Add onion to grated corn. Stir in ricotta, 1/4 cup grated Parmesan or Pecorino, and egg yolks. Set aside.
  5. Butter a 2-qt. straight-side souffle dish. Sprinkle with remaining 1/4 cup shredded cheese. Set aside.
  6. In a large, clean bowl beat eeg whites until frothy. Add remaining 1/4 tsp. salt and beat until soft peaks form.
  7. 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.
  8. Reduce oven temperature to 350°F and continue baking until set, about 30 minutes.
  9. Serve souffle immediately.

Makes 4 to 6 servings of Corn Souffle.

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