- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 92 Times
- Unsalted butter for the souffle pan
- Flour for the souffle pan
- 3 cups fresh corn kernels and the pulp from about 6 medium ears sweet corn (see Note)
- 1 cup milk
- 1 cup cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Large pinch ground mace
- Salt and freshly ground black pepper, to taste
- 5 eggs, separated
Preheat the oven to 400°F. Butter a 3-quart shallow tinlined pan or porcelain casserole dish and dust with flour. Shake out any excess.
Place the kernels and pulp in a food processor and pulse on and off until the kernels are lightly crushed. Set aside.
In a medium saucepan, combine the milk and cream and scald over medium heat.
In a medium saucepan, melt the butter. When the foam subsides, remove from the heat and whisk in the flour until smooth. Whisk in the cream mixture. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Remove from the heat, fold in the crushed corn mixture, mace, and season with salt and pepper.
Using an electric mixer on high speed, beat the egg yolks for about 5 minutes until thick and lemon colored.
In a separate bowl, combine the egg whites with a pinch of salt. Beat the whites until they form stiff glossy peaks. Mix the yolks into the corn mixture, then fold in a large spoonful of the egg whites. Gently fold in the remaining whites. (Do not overblend; streaks of white should be visible.)
Pour the mixture into the prepared baking dish and bake for 15 minutes until puffed and lightly golden on top. Serve immediately.
To prepare the corn, husk the ears and remove all of the silk. Using a sharp knife, cut away the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Place the kernels in a bowl. With a small spoon, scrape the pulp from the cobs into the bowl.
© 1997 Christopher Idone
Nutritional information is based on 6 servings. Nutritional information is based on 1/8 teaspoon added salt per serving and on 1/3 teaspoon added flour and butter per serving for the souffle pan.