Corn Soufflés

By kathryns

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.

Ingredients

• 2 large or 3 smaller ears sweet corn,as young and fresh as possible, husked
• 1/2 cup diced Gruyère cheese
• 1/2 cup half-and-half
• 3 large eggs
• 2 tablespoons diced poblano or jalapeno pepper, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 1 tablespoon unsalted butter, for the soufflé molds

Preparation

Step 1

Preheat the oven to 400 degrees.

1. Using a sharp knife or mandoline, cut the corn kernels off the cobs. (You should have 2-1/2 to 3 cups corn kernels.)

2. 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.

3. Butter four 3/4- 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.)

4. Bake the soufflé for about 25 minutes, until puffy, golden, and set. Serve right away.