Sweet Corn And White Cheddar Souffle With Herbs And Chili
From nuggle 16 years ago
- 20 minutes to make
- Serves 4
I have fallen in love with soufflés, with their luscious eggy density and slightly tender belly. This corn and cheddar version has been a favourite since first taste. With a subtle background heat playing off of the sweetness of fresh corn, it is a wonderful balance of flavours for a light summer supper. Read more The procedure is surprisingly simple and forgiving; stir the roux patiently, do not overwhip your egg whites, fold the batter gently. Bake until set without peeking in the oven, and your bravery will be rewarded with awe at the table. Notes: • For a more impressive crown to your soufflé, rather than one that will just coyly peek over the edge of the dish as seen here, use a slightly smaller ramekin. • When folding in the egg whites, I usually let a few streaks of white to remain for my first two additions as I know those will dissipate with the last addition. This allowance will prevent you from overworking the batter and deflating the volume. See less
Ingredients
- Kernels from 2 ears of fresh corn shopping list
- 1 medium onion or 2 large shallots, cut into small dice shopping list
- 1 small red chili, finely minced shopping list
- salt and freshly ground black pepper shopping list
- 3 tablespoons butter, plus more for greasing the ramekins shopping list
- 2 tablespoons plus 1/3 cup finely grated parmesan cheese, separated shopping list
- 3 tablespoons all purpose flour shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 3/4 cup milk shopping list
- 3 eggs, separated shopping list
- 1/2 cup grated aged white cheddar shopping list
- 1 teaspoon minced parsley shopping list
- 2 teaspoons minced basil shopping list
- 1 tablespoon minced cilantro (coriander) shopping list
How to make it
- Preheat oven 375°F (190°C). Lightly grease four 3/4 cup capacity ramekins with butter, then coat with Parmesan.
- In a sauté pan over medium heat, melt one tablespoon of the butter. Add the corn, onion and chili and cook, stirring, until the corn is tender and the onion is translucent. Remove the vegetables to a small bowl and set aside to cool.
- In the same pan over medium low heat, melt the remaining butter. Whisk in the flour, cayenne and nutmeg, then cook this mixture for about 2 minutes. Slowly add the milk, whisking constantly to combine. Continue to cook, for about 3 minutes, until the sauce is thick and smooth. Turn off the heat, whisk in egg yolks, cheddar, remaining Parmesan and herbs. Stir in the corn and vegetable mixture. Set aside.
- In the bowl of a stand mixer with the whisk attachment, or with a hand mixer, beat the egg whites to stiff (but not dry) peaks. Using a spatula, fold one third of the egg whites into the soufflé base. Continue to fold each third in, only until just combined.
- Divide the soufflé batter among the four prepared ramekins. Sprinkle with additional finely grated cheddar or Parmesan, if desired.
- Gently place ramekins into a roasting pan or large casserole dish. Fill the pan with water from a recently-boiled kettle, until it comes halfway up the sides of the ramekins. Bake in the preheated oven for 20 minutes, until crowned and golden.
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