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| Baked Corn Souffle |
3 cups corn (fresh) sugariness corn, husked
1/2 loving cup diced or shredded Gruyère cheese
1/2 loving cup half-and-half
3 large eggs, lightly beaten
1 tablespoon extra virgin olive oil
2 tablespoons diced poblano pepper, or to taste
Sea salt
Freshly soil dark pepper
Pinch ruby pepper flakes
2-3 tablespoons chopped fresh chives
Unsalted butter, for the soufflé molds
4 teaspoons grated Parmesan cheese
Preheat oven to 400F degrees. Butter iv (3/4 to i cup) soufflé molds. Sprinkle each mold amongst Parmesan cheese.
In a modest skillet add together the oil. When hot, sauté poblano pepper to merely golden. Cool in addition to ready aside.
Using a abrupt knife, cutting the corn kernels off the cobs. Put the corn, Gruyère , half-and-half, eggs, poblano pepper, salt, pepper, in addition to ruby pepper flakes inward a nutrient processor, pulse a few times until fairly smooth. Add the chives in addition to pulse to mix. Sprinkle amongst extra pepper in addition to grated cheese on top.
Fill amongst the molds amongst corn mixture in addition to house on a baking sheet. Bake the soufflés 10-25 minutes, until puffy, golden, in addition to set. Serve correct away.
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| Fresh Corn on the Husk |
Note: if yous cannot honour fresh corn, role frozen corn. Put the frozen corn inward a strainer in addition to over a bowl in addition to house inward the fridge to thaw out overnight. Before using the corn, dry out amongst a dish towel to take away whatsoever excess water.
This recipe has been adapted from Jacque Pepin Corn Souffle
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