Tom Hopkins
Corn Soufflé
For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili pepper, and chives, then cooked in individual ramekins or a gratin dish. It makes a great first course for dinner or accompaniment for grilled meat or fish.
The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven puffy and should be eaten as soon as possible, since it tends to deflate.
Serves 4
Ingredients
- 2 large or 3 smaller ears sweet corn, as young and fresh as possible, husked
- ½ cup diced Gruyère cheese
- ½ cup half-and-half
- 3 large eggs
- 2 tablespoons diced poblano or jalapeño pepper, or to taste
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, for the soufflé molds
Method
- Preheat the oven to 400 degrees.
- Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2½ to 3 cups corn kernels.)
- Put the corn, Gruyère, half-and-half, eggs, chili pepper, salt, and pepper in a blender (a blender makes a smoother mixture than a food processor) and blend for about 1 minute, until smooth. Add the chives and pulse to mix them in.
- Butter four ¾- to 1-cup soufflé molds or a 4-cup gratin dish. Fill with the corn mixture and place on a baking sheet. (The soufflé can be refrigerated for several hours before baking.)
- Bake the soufflé for about 25 minutes, until puffy, golden, and set. Serve right away.
Recipe Source
Heart & Soul in the Kitchen
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.
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