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Garden Corn Souffle |
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Ingredients
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* 2 cups corn, fresh cut from cob
* 2 eggs
* 2 Tbsp butter, melted
* 2 cups milk, scalded
* 1 small red or green bell pepper, finely diced
* 2 Tbsp grated sweet onion
* 1 tsp kosher salt
* 1/8 tsp freshly ground black pepper
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Directions
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1. Preheat oven to 325 degrees. Lightly grease a 1 1/2 quart casserole dish. Set a larger baking dish out (that the casserole will fit in). You will be baking the casserole in a water bath in the larger dish.
2. With a sharp knife, cut corn kernels from cob (stand corn cob on its tip, holding by large stem end, and run knife blade from top to bottom, removing kernels.)
3. In a cold mixing bowl, beat eggs until frothy, then whisk in milk and melted butter until blended.
4. Put corn, bell pepper, onion, salt, and black pepper in bowl with egg mixture and stir gently to combine.
5. Pour the mixture into the casserole and set it in the larger baking dish and set in oven, then fill a pitcher with hot water from faucet and pour carefully into larger baking dish so casserole is sitting in a water bath inside the oven. Slide all the way into the preheated oven and bake at 325 degrees for 55 to 65 minutes.
6. Edges should appear golden brown and top will split. Test to see if done by inserting a thin knife blade into center; it should come out clean if the eggs are set.
7. Remove and let stand at room temperature for 5 to 10 minutes before serving. This will serve about 4 to 6 people as a side dish.
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Story
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Don't let the word 'souffle' scare you. All you need to remember is it needs to bake in a water bath. Everything else is just like any other recipe.
However, no peeking when the souffle is in the oven. Turn the oven light on to see if the souffle looks browned around the edges when it should be close to getting done. If it's brown, then open the door to test with a knife.
If you are puzzled by what 'scalded' milk is, don't worry. It's really just heated milk. Put the milk in a saucepan over medium heat and watch it, stirring occasionally. When the steam starts rising and there is a bit of shimmering happening on the top and a little 'skin' forms, it's ready. Remove the milk from the heat immediately and take a fork and pull the 'skin' off and discard it, and the milk's ready.
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