I have been trying to rework the recipe to yield a larger quantity, since I find guests always want more than this recipe yields. I have also been trying to feature Gruyere cheese in place of cheddar. I love cheddar, but I always think the subtle nutty flavor of guy ere might be a better match for the corn.
In all of my attempts, the soufflés have always been a hit, but they have never been as luscious as those I have made with the original recipe.
This recipe is from one of my favorite cookbooks, Eight Items or Less by Ann Lovejoy. The book is out of print now, but you can find used copies on Amazon. Each of the recipes in this book contain fewer than eight items (so you can use the express lane in the market). But, these short list of ingredients always results in a delicious finished product, with very complex and sophisticated flavor.
A reader asked me for the recipe yesterday, and since this is the peak of corn and tomato season, I want to get this recipe out to you asap, straight up! Serve it with a bowl of cold gazpacho and you’ll have a smashing meal featuring the freshest produce of the season!
(no yield is offered, I would say 4-6 servings)
“When fresh corn gluts the market, cut it off the cob raw for this gilded, corn-studded soufflé. Tarragon and corn are complementary during any season, but when both are straight from the garden, the combination is unbeatable. The cheese can be sharp or mild; whatever you use yields a smooth, golden, custardy puff, which can wait in a warm oven for a few minutes without harm. If you’ve avoided making soufflés in the past, start with this one; it’s nearly foolproof despite its ethereal texture.”
1 cup corn, fresh or frozen
4 ounces Cheddar cheese, grated
1/2 cup sour cream
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1/2 teaspoon freshly ground black pepper
1 – 2 tablespoons butter
Preheat over to 350 degrees.
Separate eggs, reserving whites.
Put yolks in a bowl, add corn, cheese, sour cream, tarragon, and pepper, blend well.
Butter a soufflé dish or a small straight-sided baking dish.
Beat egg whites until soft peaks; fold into the corn mixture.
Gently pour into soufflé dish, bake for 50 minutes.
Serve hot or at room temperature.