Recipe adapted from Cooking Light magazine, December 2001.
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Corn Soufflé with Creamed Onion Sauce
Yields: 8 servings
Prep time: 20 min
Cook time: 40 min
3 tablespoons unsalted butter
onion, finely chopped
3 ears fresh
corn kernels and liquid scraped from cobs
1 teaspoon cornstarch
1 cup heavy
cream or evaporated milk
Salt and pepper to taste
Creamed Onion Sauce (see recipe below)
Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish.
In a large frying pan over medium heat, sauté onion in butter until translucent. Add corn kernels and liquid; continue to
sauté until corn is soft. Remove from heat and let cool.
In a food processor or blender, process half the corn mixture with eggs, cornstarch, and cream or evaporated milk until smooth. Transfer processed corn mixture to a large bowl.
Add salt, pepper, and remaining corn mixture; fold to blend mixture. Pour corn mixture into prepared custard cups.
Carefully pour warm water into the baking pan to come halfway cup the sides of the custard cups. Baked 30 to 40 minutes or until a knife inserted near the center comes out clean.
Remove from oven and immediately remove cups from water bath.
To serve, top warm soufflé with warm Creamed Onion Sauce.
Makes 8 servings.
CREAMED ONION SAUCE:
1 tablespoon unsalted butter
onion, coarsely chopped
heavy cream or evaporated milk
Salt to taste
2 teaspoons soy sauce
pepper to taste
In a large frying pan over medium-high heat, sauté onion in butter until golden brown. Add cream or evaporated milk and reduce by half. Season with salt, soy sauce, and pepper.
Remove from heat and set aside.