Monday, August 23, 2010

Corn Souffle

This makes a great first course or serve with a salad for lunch.

5 T butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

Preparing the corn souffle:
Preheat the oven to 400 degrees F.

Coat the bottom and sides of a round 2 quart souffle dish with butter.

Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.

Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes.

Serves 4 to 6


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