"For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili pepper, and chives, then cooked in individual ramekins or a gratin dish. It makes a great first course for dinner or accompaniment for grilled meat or fish. The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven puffy and should be eaten as soon as possible, since it tends to deflate." --Jacques Pépin
Recipe: Corn Soufflé
- 2 large or 3 smaller ears sweet corn, as young and fresh as possible, husked
- 1/2 cup diced Gruyère cheese
- 1/2 cup half-and-half
- 3 large eggs
- 2 tablespoons diced poblano or jalapeno pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, for the soufflé molds
- Preheat the oven to 400 degrees.
- Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2 1/2 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 3/4- to 1-cup soufflé molds 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.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.