Last updated on November 11th, 2019
I had three good reasons for filming this video:
1) Sweet corn is in season
2) My doctor told me to “take it easy” following last week’s successful cataract surgery
3) Blender Corn and Herb Soufflé is the easiest first-course dish in my repertoire!
Not a fan of video recipes? No problem. Read on, and you’ll find the recipe in photographic steps. I originally published the recipe in August, 2016.
Here’s the step-by-step:
First, grab 3 large ears of corn…
And shuck them.
Next, cut off the piece of stalk from the fat end of the cob, and stand the cob upright in a pie plate or shallow bowl. Slice downward with a sharp knife to remove the kernels.
When you are finished, you should have 3 cups of corn kernels.
Note: Wanna use frozen corn kernels for this souffle? Be my guest.
Now run out to the garden, and snip 3 long stems from your chive plant. Coarsely chop the stems.
No chive plant for you? Snip a handful of parsley leaves, and mince them.
Now scoop the corn kernels into the jar of an electric blender.
Add 1/2 cup shredded cheese. Use cheddar for a distinctly “American” taste, or Swiss or Gruyere for a decidedly French flavor.
While adjusting the aperture setting on your camera, tip 1/2 cup heavy cream into the blender.
Then utter a curse word when you discover the cream you just poured has landed not in your blender, but on your work station.
Clean up the mess.
Then add 3 large, local eggs…
A pinch of kosher salt and some freshly-ground pepper…
And 1/4 teaspoon of crushed red pepper flakes. The flakes will give the souffle a subtle hint of heat.
Whirrrrrrrr! Blend the works until smooth — about 30 seconds.
Then butter or spray 4 6-ounce ramekins, and place them on a baking sheet. My bayberry-blue subjects were purchased for a song from this online source.
Divide the batter between the ramekins…
And top them with the aforementioned chopped or minced herbs.
Make-Ahead Note: At this point, you can cover and refrigerate the soufflés for up to 3 hours. That’s right — this is a first course or side dish that will wait for you!
When you are ready to bake, preheat the oven to 400°F. Bake until the soufflés are puffed and golden — 25-30 minutes.
You’ll find that a corn soufflé is infinitely neater to eat than corn on the cob. You wont’ feel like a slob when you devour it.
You will, however, feel like a slob if you eat all four servings before your imaginary guests arrive. Like I did just now.
Think you’ll give this simple soufflé a go? You can let me know by leaving a comment. As always, your words are the sunshine of my day.
Hungry for more? Get my email updates.
Here’s the printable: