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Sweet corn souffle

Sweet Corn Souffle

A humble ingredient added to a fancy French dish…yum!
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Ingredients

Butter (plus additional to prep Souffle Dish)
6 tbsp
Grated Parmesan Cheese (Divided)
¼ c
Flour
6 tbsp
Milk
2 c
Salt
½ tsp
Pepper
½ tsp
Eggs (Large)
6 pieces
Grated Gruyere (plus a little for garnish)
2 ½ c
Chives (Minced, plus a little for garnish)
3 tbsp
Corn (Fresh or frozen, thawed)
2 ½ c

Instructions

  • Preheat oven to 400 degrees F. Prepare 9” 3” deep souffle dish.  Sprinkle ½ Parmesan along sides and bottom.  Set aside.  Over medium high heat, melt butter in saucepan, whisk in flour, 10 seconds.  Add milk, bring to boil for two minutes, continuing to stir, until smooth and thick.  Remove from heat.  S & P.
  • In a bowl, beat eggs with a pinch of salt with a hand beater, about 6 minutes. Add Gruyere, chives, and corn to sauce. Pour into prepared dish, or set aside at room temperature for a few hours.  NOTE:  you can make ahead, refrigerate.  Bring to room temperature before cooking.
  • Sprinkle remaining Parmesan on top. Bake 40 to 45 minutes, check at 40 minutes.  Garnish with Gruyere and chives.  Serve immediately.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com

Kitchen Equipment Used

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