Corn Souffle

By gina62_cooks

Ingredients

• 5 TBSP butter, plus more for baking dish
• 1/2 medium onion, chopped finely
• 2 garlic cloves, minced
• 3 cups fresh whole corn kernels (thawed, if frozen)
• Kosher salt and fresh pepper
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup AP flour
• 2 cups half-and-half
• 5 large eggs
• 1 cup grated extra-sharp white Cheddar cheese

Details

Servings 4

Preparation

Step 1

Heat oven to 400.
Coat the bottom and sides of a round 2 qt souffle dish with butter.
Melt butter in a medium-sized saucepan over medium heat. Add onion and garlic and saute til tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 minute. Add the flour and stir til it becomes light blond in color, about 2 more minutes. Add the half-and-half and whisk til 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. Remove from oven and serve.