Corn Soufflé
4-5 ears of fresh corn
2 egg yolks
1 cup half and half
1 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
5 egg whites
1/2 teaspoon cream of tartar
paprika or hot cayenne, as desired
Preheat oven to 350 degrees. Cook corn as desired (we prefer cooking it
in the microwave oven using 2 minutes per ear of corn as a guide.)
Using a sharp knife, remove corn from
cobs.
Measure out about 2 cups of corn and
with steel chopping blade in place, whirl briefly in food processor.
In batter bowl, whisk egg yolks, half
and half, salt and pepper. Blend in corn. Butter or oil a 1 1/2 to 2
quart baking dish.
In another bowl beat egg whites with
cream of tartar until stiff.
Fold into the corn mixture. Gently pour
into prepared dish. Sprinkle with paprika. Set dish in a pan of hot
water (water level about 1 inch) and bake 50-60 minutes.
Serve immediately.
Side Dishes Vegetable Dishes |
