Summer is the glorious time of year when one of the most delicious naturally satisfying, sweet, slightly starchy, juicy vegetable comes to fruition. Yes, I am talking about corn. Second to lobster, this may just be Betsy’s favorite food. If you grew up in the Midwest (like she did) then you know “knee high by the 4th of July” means you have just a short time to wait before silver queen, bicolor, and yellow corn all make it to the back of the pickup truck and the roadside stand. When we lived in Cincinnati, the corn was picked in the morning from an Indiana farm, driven across the state line, and found its way to our greedy hands by way of a pickup truck. How fresh is that?
I am a corn fan as well, but not a "just eat it off the cob" nut like she is. And cooked or not cooked. As I remember, she and my mom have shared many summer evenings indulging in this cobby goodness on my parents back deck on a warm summer eve. Me, I like it grilled, in black bean salad, sautéed in corn maque choux, and my new favorite….corn pudding soufflé.
This recipe really rocks my world and has me running to the farm stand. If the corn is really good, the natural sweetness of the kernels really shines, if not, there is sugar to help it along. Now I am not trying to convince you not to just throw those ears in some boiling water for three minutes, drain them well, and slather them in slightly salted butter…but if you want a slightly more upscale, silkier alternative then try this recipe.
Sweet Corn Pudding Soufflé
2 cups of fresh corn cut off the cob (approximately 4 ears)
½ cup whole milk
3 eggs, separated
¼ cup sugar
3 tablespoons butter, softened
⅔ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ cup cheddar cheese, shredded
Preheat oven to 350 degrees.
Lightly grease a 2-quart casserole dish and set aside.
Cut corn off the cob and milk the cob (by scraping your knife down the cob). Place the corn in a skillet and add the milk. Bring milk and corn to a simmer and cook for five minutes. Cool slightly. Pour mixture into a blender or food processor and puree the corn mixture until smooth. With the machine running, add egg yolks, one at a time, blending thoroughly in between. Add sugar and blend until mixture is well mixed and sugar is dissolved. Add butter and blend until smooth. Transfer to a large bowl.
In a bowl, combine flour, salt, and baking powder. Mix well and fold into corn mixture.
In a clean bowl, beat the egg whites until soft peaks form. Fold 1/3 of the egg whites into the corn mixture. Add cheese and gently mix. Continue folding in egg whites and cheese until all has been incorporated.
Pour into the prepared dish. Bake in preheated oven for 45 minutes or until golden brown. Serve immediately.