Souffles have long been a part of French cooking. They became more common in this country around the 1950’s and 60’s, when America was introduced to French cuisine. Before long, the people of this nation were becoming familiar with the souffle, along with quiche, chocolate mousse, and croissants.
If you’re familiar with souffles, you know how fragile they are and that they must be served immediately after coming from the oven. Some cooks steer completely clear of souffles, feeling that they are too temperamental and too fragile. While these concerns are certainly true to their word, there are souffles that are easy to do and aren’t so fragile to deal with.
We all know about corn pudding, and today’s recipe is actually much like that. The difference is that the corn is pureed and combined with the other ingredients to make a “Corn Souffle.” If you happen to be growing fresh corn this summer or have been the lucky recipient of some given to you by someone with a vegetable garden, then you can turn some of this fresh vegetable into a souffle.
This is one souffle you won’t have to be concerned about collapsing, as is a typical characteristic of the usual souffle. This recipe combines several ingredients you have on hand, turning the mixture into a souffle dish, and then baking it. It’s a creamy souffle with the pronounced flavor of corn. Fresh or canned corn may be used in the recipe. If using the fresh corn, simply cut the kernels away from the cob by sitting the cob on its side and slicing onto a sheet of waxed paper with a good, sharp knife. Then, place the corn in a saucepan with water, filling it about halfway to the level of the corn. Bring to a boil and cook over medium to low heat for about 20 minutes, stirring occasionally. Drain off the water and you’re ready to make the souffle.
In the actual recipe, you’ll see that it calls for rich milk. This can be evaporated milk, half-and-half or even whipping cream, if you can afford the expense and calories! It could even be a combination of any of those three, if you choose. Also, you’ll see that the eggs aren’t separated and beaten separately, as is the case with many souffles. It’s all mixed together in one operation!
Last fall, I ran a recipe for a “Sweet Potato Souffle,” which is another great souffle that isn’t fragile, either. It was part of a series of recipes using sweet potatoes, which will be in full season before long. Here’s the link so you can get those recipes and be ready for when the sweet potatoes season arrives:
So, don’t let a souffle terrify you! See just how easy a souffle can be made using the popular summer vegetable!
- 2 cups fresh, cooked corn or drained, canned corn
- 1 tsp. salt
- 1 tablespoon sugar
- 2 cups rich milk (either evaporated milk, half-and-half, and/or whipping cream)
- 1 tablespoon cornstarch
- 3 large or 4 medium eggs, beaten
- 1/4 cup melted butter
Place the corn in a food processor and process until pureed. Turn into a mixing bowl and add the salt and sugar. Dissolve the cornstarch in the milk and add to the corn, along with the eggs and melted butter. Turn into a buttered 1-1/2 qt. souffle dish and bake at 400 degrees for about 45 minutes or until firm in the center and browned. This makes 6 servings.