Fresh Corn Soufflés
By Jacques Pépin
Fresh Corn Soufflés
By Jacques Pépin
Yield/Serves:
Makes 6 servings
- 4 tablespoons (½ stick) unsalted butter
- 6 tablespoons dried bread crumbs
- 2 tablespoons chopped onion
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup milk
- 2 cups fresh corn kernels
- 5 large eggs, separated
- 2 tablespoons chopped fresh chervil or chives
- 2 tablespoons freshly grated Parmesan cheese
There’s nothing like a soufflé to start a fine meal, and individual soufflés like these are quicker to cook than larger ones. I like the flavor of chervil with corn, but chives work well too. Serve as a first course or as an accompaniment to poultry or meat.
Using 1 tablespoon of the butter, butter six 1-cup soufflé dishes. Coat the dishes with the bread crumbs. Refrigerate.
Preheat the oven to 375°F.
Melt the remaining 3 tablespoons butter in a saucepan. Add the onion and sauté over medium heat for about 2 minutes, until the onion is softened and transparent. Stir in the flour, salt, and pepper and cook, stirring constantly for 30 seconds. Add the milk, stirring constantly with a whisk, and cook, stirring constantly until the sauce comes to a boil and thickens. Stir in the corn and remove from the heat. Add the egg yolks and mix in well with a whisk, then mix in the herbs.
Beat the egg whites in a large bowl until stiff but not dry. Vigorously whip about one third of the whites into the sauce, then fold in the remainder.
Pour into the prepared dishes and sprinkle with the cheese. Bake for 15 to 20 minutes, until puffed and golden brown. Serve immediately.
Using 1 tablespoon of the butter, butter six 1-cup soufflé dishes. Coat the dishes with the bread crumbs. Refrigerate.
Preheat the oven to 375°F.
Melt the remaining 3 tablespoons butter in a saucepan. Add the onion and sauté over medium heat for about 2 minutes, until the onion is softened and transparent. Stir in the flour, salt, and pepper and cook, stirring constantly for 30 seconds. Add the milk, stirring constantly with a whisk, and cook, stirring constantly until the sauce comes to a boil and thickens. Stir in the corn and remove from the heat. Add the egg yolks and mix in well with a whisk, then mix in the herbs.
Beat the egg whites in a large bowl until stiff but not dry. Vigorously whip about one third of the whites into the sauce, then fold in the remainder.
Pour into the prepared dishes and sprinkle with the cheese. Bake for 15 to 20 minutes, until puffed and golden brown. Serve immediately.