Roasted Corn Soufflé

Roasted Corn Soufflé

Roasted Corn Soufflé

From my story, “Thanksgiving Abracadabra

Serves 5 to 6 as a side dish

The Ingredients

1 cup frozen yellow sweet corn, roasted (See instructions below)

½ cup frozen yellow sweet corn, thawed to room temperature

¼ cup butter (1/2 stick) (I used Earth Balance Buttery Sticks)

¼ cup flour

1 ½ cups milk (I used 2% reduced fat)

1 tsp salt

¼ tsp freshly ground black pepper

1/8 tsp cayenne pepper

½ cup grated parmesan cheese

5 eggs separated

½ tsp Cream of Tartar

Prepare a 1 ½ quart (6 ½” to 7”) soufflé dish by buttering thoroughly and dusting with grated parmesan cheese.

Preheat oven to 350˚F.

The Process

Roasted Corn (can be done a day ahead)

Line a cookie sheet or half sheet pan with foil. Spread 1 cup frozen corn in an even layer on the bottom of the pan. Drizzle with approximately 2 to 3 tablespoons of olive oil, and sprinkle with approximately 1 teaspoon of salt. Roast in a pre-heated 375˚F oven for 20 minutes. (Some kernels on the outer edges of pan will burn slightly and should be discarded.)

After removing the corn from the oven, add the other ½ cup of frozen corn and toss to combine. Set aside to cool.

Soufflé Base (can be done a day ahead)

In a small saucepan over low heat, bring the milk to a boil. (Over low heat this takes a while, so do this first. Turn the heat off the milk as soon as it reaches the boil.)

In a larger saucepan melt the butter over medium low heat. When the butter has melted, add the flour all at once, and briskly whisk it into the butter until smooth, making sure the flour is completely absorbed. Continue whisking lightly until the flour has cooked, another one to two minutes.

When the milk is ready, add it all at once to the butter and flour, and whisk until combined and smooth. Continue to whisk for another two minutes, until the mixture has thickened. Turn off the heat, and set the pan aside to cool slightly. (Congratulations: you have just made a béchamel sauce, one of the holy grails of classic French and Italian cooking.)

After the mixture in the saucepan has cooled for a few minutes, whisk in the egg yolks only (reserving the egg whites), one at a time. Then add the salt, pepper, and cayenne pepper and whisk to combine. Finally, add the parmesan cheese and whisk to combine.

If making the base a day ahead, transfer to a large mixing bowl, cover with plastic wrap, and refrigerate. The next day, when you are ready to complete the soufflé remove the bowl from the refrigerator, and allow the base to come to room temperature in the bowl, approximately thirty minutes.

Add the cooled roasted corn to the base and whisk to combine.

In the bowl of a Kitchen Aid mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar until the egg whites stand in soft peaks (at high speed this happens fairly quickly, approximately 2 ½ to 3 minutes.)

Add approximately 1 tablespoon of the soufflé base to the egg whites, and fold in gently, using the whisk or a rubber spatula. Then add the egg whites to the soufflé base and combine by folding in with a rubber spatula or very gently with the whisk.

Transfer to the prepared soufflé dish, and bake on a lined cookie sheet or half sheet pan on the lowest pan in the oven. Bake for approximately 35 to 40 minutes until the soufflé is puffed, golden brown, and doesn’t jiggle like jello when moved. (A little jiggle is okay.)

Serve immediately to show off the soufflé at its puffiest, but for better flavor the soufflé can sit for a few minutes even though it will deflate a bit.

Serve with a large serving spoon.

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