Corn Soufflé

Name: Corn Soufflé
Total time: PT0D0H0M
Yield: serves 1-2
Ingredients: 5 tbsp. butter; 3 ⁄ 4 cup grated gruyère; 2 cloves garlic, peeled and minced; 1 cup fresh corn kernels (cut from 2 ears); 1 ⁄ 2 tsp. minced peeled fresh ginger; Salt and freshly ground white pepper; 2 1 ⁄ 2 tbsp. flour; 3 ⁄ 4 cup warm milk; 3 eggs, separated, at room temperature

Serves
serves 1-2

CHRISTOPHER HIRSHEIMER

Take advantage of fresh summer corn—white corn, if available—for this souffle from Cafe Jacqueline in San Francisco.

Ingredients

5 tbsp. butter
³⁄₄ cup grated gruyère
2 cloves garlic, peeled and minced
1 cup fresh corn kernels (cut from 2 ears)
¹⁄₂ tsp. minced peeled fresh ginger
Salt and freshly ground white pepper
2 ¹⁄₂ tbsp. flour
³⁄₄ cup warm milk
3 eggs, separated, at room temperature

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Instructions

Step 1

Preheat oven to 450°. Generously butter (use up to 1 tbsp.) a small soufflé dish (6 1⁄2'' diameter, 2 1⁄2'' deep). Sprinkle with 1⁄4 cup gruyère.

Step 2

Melt 2 tbsp. butter in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute, then add corn and ginger and cook, stirring occasionally, until corn begins to soften, 2–4 minutes. Remove from heat, season with salt and pepper, and set aside to cool.

Step 3

Melt 2 tbsp. butter in a heavy-bottomed small saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes (do not brown). Remove from heat and, when bubbling subsides, whisk in half of warm milk. Return to heat and stir in remaining milk. Cook, stirring, until very thick, about 2 minutes. Season with salt and pepper, transfer to a large bowl, and whisk in egg yolks one at a time.

Step 4

Beat egg whites in a nonreactive bowl until stiff peaks form. Add a third of egg whites to egg yolk mixture and gently fold together. While folding in remaining egg whites, sprinkle in corn mixture and remaining gruyère. Do not overmix.

Step 5

Spoon into soufflé dish. Make sure oven rack is low enough to allow soufflé room to rise about 2'' above rim of dish. Bake until soufflé is browned, 18–22 minutes. Serve immediately.

Preheat oven to 450°. Generously butter (use up to 1 tbsp.) a small soufflé dish (6 1⁄2'' diameter, 2 1⁄2'' deep). Sprinkle with 1⁄4 cup gruyère.
Melt 2 tbsp. butter in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute, then add corn and ginger and cook, stirring occasionally, until corn begins to soften, 2–4 minutes. Remove from heat, season with salt and pepper, and set aside to cool.
Melt 2 tbsp. butter in a heavy-bottomed small saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes (do not brown). Remove from heat and, when bubbling subsides, whisk in half of warm milk. Return to heat and stir in remaining milk. Cook, stirring, until very thick, about 2 minutes. Season with salt and pepper, transfer to a large bowl, and whisk in egg yolks one at a time.
Beat egg whites in a nonreactive bowl until stiff peaks form. Add a third of egg whites to egg yolk mixture and gently fold together. While folding in remaining egg whites, sprinkle in corn mixture and remaining gruyère. Do not overmix.
Spoon into soufflé dish. Make sure oven rack is low enough to allow soufflé room to rise about 2'' above rim of dish. Bake until soufflé is browned, 18–22 minutes. Serve immediately.