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Corn Soufflé

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Corn Soufflé (Wendy Goodfriend)

"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

Serves 4

  • 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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.)
  4. 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.


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