It’s tricky timing, but we do get many recipe requests in the summer and I’m doing my best to catch up with them all! Pinning Franck down to a written recipe is the first part of the challenge sometimes; but usually there is a run-away hit each summer that gets the most requests and this summer it has been our light and corn-packed Sweet Corn Souffle. A variation on the ever-popular Twice-baked Cheese Souffle, ours has no cheese, but can be baked once, and then a second time when you’re ready to serve it, making it a truly easy dish! We hope you enjoy before the last of the corn disappears for the season…
Corn Souffle – makes 12 6 oz souffles
Prepare molds: coat with soft butter and then bread crumbs
3 oz butter
2 oz flour
24 oz milk
6 eggs, separated
5 ears fresh corn
½ onion or 1 bunch scallion
-Mince onion and sweat in butter
-Cut corn off the cob, roast in a smoking hot pan or grill
-Pulse corn slightly in food processor
-Make béchamel with butter, flour, and milk, (melt butter, add flour, stir 1-2 mins to cook out the flour, then add milk gradually, bring to boil, whisking, and then simmer until thick and doesn’t taste flour-y) whisk in yolks at the end.
Whip whites with pinch cream of tartar to medium-firm peak.
Mix béchamel with onion, corn
Fold in whites, season to taste.
Portion into buttered molds. Bake at 375 in a water bath until firm.
Can chill when cooked and reheat when you want to serve.
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