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Recipe Detail Page
Corn, Cheddar & Chive Soufflé
Summer 2019
In your wildest dreams could you imagine any thing more unexpected than a summertime soufflé? Sweet with corn, slightly cheesy and oniony, its warm fluffiness will wrap you around its little finger. Side it with a crisp green salad for balance and contrast.
Serves 6 to 8
¼ cup (60 mL), plus extra for greasing dish, unsalted butter
3 tbsp (45 mL) finely grated Parmesan
1 ½ cups (375 mL) cooked sweet corn kernels, about 2 cobs
1 cup (250 mL) grated sharp (aged) cheddar cheese
½ cup (125 mL) finely chopped chives (1 bunch)
Cracked black pepper to taste
¼ cup (60 mL) flour
1 ½ cups (375 mL) milk
6 large egg yolks (reserve whites)
½ tsp (2 mL) salt
1 tbsp (15 mL) Dijon mustard
8 large egg whites
1 Move rack to centre of oven. Remove top rack if too close to middle rack (soufflé needs room to grow). Preheat oven to 400°F (200°C).
2 Generously butter a 2-qt (8-cup) soufflé dish, sprinkle with grated Parmesan, roll it all around to coat butter, then knock out the excess.
3 The fastest way to cook fresh corn is in the microwave. Place un-shucked corn, one at a time, in the microwave and cook on high for 3 minutes. Let cool slightly then shuck. Remove kernels from cobs.
4 In a medium bowl, stir together corn, cheddar, chives and pepper. Set aside.
5 Melt ¼ cup (60 mL) butter in a medium saucepan over med ium heat. Whisk in flour and keep whisking until flour gets toasted, about 2 minutes. Add milk a drizzle at a time, while whisking together with flour mixture. Whisk until smooth, bring to a boil and keep whisking until sauce becomes thick, about 2 minutes after it comes to a boil.
6 Remove from heat and stir in yolks, salt and Dijon. Stir the hot mixture into the corn mixture. Set aside.
7 Using a stand mixer, beat egg whites until stiff peaks form, then fold heaping dollops into the corn mixture, until all of the whites are used and mixture is just combined. Pour into prepared soufflé dish, smoothing the top and leaving 1 inch (2.5 cm) of headspace at the top of the baking dish. Bake in preheated oven until set and golden brown on top, about 35 to 40 minutes. Serve immediately.
Serves 6 to 8
