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Cheesy Corn Soufflé

published about 4 hours ago

Credit: Tara Holland

Soufflés have been around since the early 1800s, yet they’re still feared by many accomplished cooks — even in this century! However, they are not as complicated to make as one might think. And the delicate, airy, showstopping reward you reap is well worth the extra effort.

Traditionally the base of a soufflé is made with a roux . But the starch from corn thickens the base naturally, which makes this version gluten-free. Manchego cheese adds a rich, salty flavor and marries well with the sweetness of the corn. The smoked paprika adds a depth of flavor, and the flecks of minced jalapeño give a kick of spice. You could even add 1/4 cup finely chopped Spanish chorizo to the batter in step 9.

Difference Between Corn Pudding and Corn Soufflé

• Corn pudding is a Southern casserole-style dish often served as a Thanksgiving side. It’s typically made with creamed corn and corn kernels and cornmeal (or corn muffin mix), making it a cross between cornbread and baked custard.
• Corn soufflé is a much lighter, airier dish but with a similar flavor.

Using Cream of Tartar or Vinegar When Beating Egg Whites

Although not essential to use when beating eggs, the acidity in cream of tartar or vinegar helps to stabilize the egg white, which means it’s more likely the soufflé will hold out a little longer once out of the oven. Shirley O. Corriher , an award-winning author and oracle of culinary conundrums, recommends adding 1/8 teaspoon of cream of tartar or white vinegar per egg white.

Credit: Tara Holland

Why Chill the Soufflé Dish Before Cooking?

When cooking in a large soufflé dish, as opposed to individual ramekins, the edges will naturally cook faster than the center. If you chill the dish in the freezer for five minutes before cooking — or, as in this recipe, in the fridge throughout the prep time — it helps the dish to cook more evenly. The chill slows down the cooking of the edges, allowing the center to catch up on cooking time.

Why Recipes Call for Copper or Stainless Steel Bowls

There is a science behind whipping egg whites in copper bowls when beating egg whites; but if you don’t have one, using a clean stainless steel bowl is more advisable over glass or ceramic.

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Corn Soufflé Recipe

This gluten-free soufflé is surprisingly super easy to whip up.

Yield Serves 4 to 6

Prep time 20 minutes

Cook time 55 minutes to 1 hour

• shellfish-free
• low-carb
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• soy-free
• wheat-free
• red-meat-free

Per serving, based on 6 servings. (% daily value)

• Calories 390
• Fat 27.3 g (42.0%)
• Saturated 14.8 g (73.8%)
• Carbs 17.7 g (5.9%)
• Fiber 1.7 g (7.0%)
• Sugars 4.4 g
• Protein 18.3 g (36.7%)
• Sodium 466.8 mg (19.4%)

Ingredients

• 5 tablespoons

  unsalted butter, divided

• 6

  large eggs

• 1 ounce

  Parmesan cheese, finely grated (1/4 cup store-bought pre-grated or 1/2 cup freshly grated)

• 6 ounces

  Manchego cheese

• 4

  medium scallions

• 1

  small jalapeño pepper

• 2 1/2 cups

  frozen corn kernels (11 1/2 ounces), divided

• 1 cup

  whole milk

• 1/2 teaspoon

  kosher salt

• 1/2 teaspoon

  smoked paprika, plus more for serving (optional)

• 3/4 teaspoon

  cream of tartar or any white vinegar

Instructions

1. Let 1 tablespoon of the unsalted butter sit at room temperature until softened. Meanwhile, separate 6 large eggs, placing all of the whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 3 of the egg yolks in a small bowl and reserve the remaining 3 egg yolks for another use.

2. Coat a 1 1/2-quart soufflé dish with softened butter. Finely grate 1 ounce Parmesan cheese and dust the dish with the cheese, discarding any excess. Refrigerate while you prepare the remaining ingredients.

3. Grate 6 ounces Manchego cheese on the large holes of a box grater (about 2 cups). Trim and thinly slice 4 medium scallions, keeping the white and light green parts separate from the dark green parts (about 3 tablespoons of each). Trim and remove the seeds from 1 small jalapeño, then mince (about 2 tablespoons).

4. Melt the remaining 4 tablespoons unsalted butter in a medium saucepan over medium-low heat. Add the white and light green scallions parts and cook, stirring often until softened slightly, about 4 minutes.

5. Increase the heat to medium. Add 2 cups of the corn kernels, 1 cup whole milk, and 1/2 teaspoon kosher salt. Bring to a simmer. Simmer, stirring occasionally, until the milk has reduced by almost half, about 6 minutes.

6. Transfer the mixture to a blender. Add 1/2 teaspoon smoked paprika and purée until smooth, about 1 minute.

7. Pour into a large bowl. Immediately add the dark green scallion parts and the jalapeño, so the heat of the liquid softens them slightly, and stir to combine. Let cool to room temperature, about 20 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 350°F.

8. Beat the egg whites with the whisk attachment on medium speed until foamy, about 30 seconds. Add 3/4 teaspoon cream of tartar or white vinegar. Beat until firm peaks form, 2 to 3 minutes.

9. Add the egg yolks, Manchego, and remaining 1/2 cup corn kernels to the cooled corn mixture and stir to combine.Add 1/3 of the beaten egg whites and fold until the corn mixture loosens. Fold in the remaining whites in two more additions until just combined. Transfer to the chilled soufflé dish and spread into an even layer.

10. Bake until the top is crisp and dark brown, 45 to 50 minutes. It should feel firm to touch on the edges, with a slight wobble in the center. Serve immediately with a light dusting of smoked paprika, if desired.

Recipe Notes

Substitutions: Gruyère or cheddar cheese can be used in place of Manchego. Drained canned corn can be substituted for frozen corn (although it will be slightly sweeter).

Make ahead: You can make the corn batter without the egg whites up to 1 day in advance and refrigerate in an airtight container. Let come to room temperature before adding the beaten egg whites.

Storage: Leftovers can be refrigerated in an airtight container for 3 days. Reheat in a 350°F oven for 8 to 9 minutes.

Tara Holland

Contributor

Tara Holland is a British mom of two teenage girls residing in Brooklyn. She changed her successful career midlife from the financial corporate world to follow her culinary dream and graduated with honors at the Institute of Culinary Education in 2017. She went on to become an Assistant Food Editor at Rachael Ray Every Day magazine, and is now a freelance recipe developer, writer, and recipe tester.

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Source : food