Corn Soufflé

By TPMay

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.

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 jalapeño 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.
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, Gruyere, 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.Serves 4