Cheesy Corn Souffle
- Recipe created by FabFood on Oct 9, 2008
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Recipe for Cheesy Corn Souffle. You’ll love the way the savory flavor of corn merges beautifully with Fontina cheese in a light and fluffy simple souffle.
Ingredients
- 2 ears corn, or enough to make 2 cups kernels
- 2 tablespoons unsalted butter
- 1/2 cup shredded Fontina cheese, about 2 ounces
- 6 large eggs, separated, plus 2 extra egg whites
- 4 tablespoons finely chopped chives
- salt and freshly ground black pepper
- 1/4 teaspoon cream of tartar
Directions
- 1. Cut corn kernels off the cobs. Squeeze remaining corn milk out of cobs with the back of a knife. Place and corn and liquid in a blender and blend to a grainy consistency, not a fine puree.
- 2. Preheat the oven to 425°F. Grease an ovenproof 2-quart soufflé dish with the butter.
- 3. In a mixing bowl, blend together the corn, cheese, 6 egg yolks, chives, salt, and pepper. Place all 8 whites in a separate bowl; add the cream of tartar, and beat them to soft peaks. Using a rubber spatula, fold the whites into the corn mixture until they’re well incorporated. Pour the mixture into the soufflé dish, and bake, uncovered for 10 minutes. Reduce the heat to 375°F and bake for 30 minutes more.
