Sweet or savory soufflés are a delicious way to showcase seasonal ingredients. They also look wonderful, especially if you get them to the table before they begin to fall. This summery dish makes an excellent main course, for lunch or dinner, accompanied with a green salad and a glass of crisp white wine.
Fresh Corn & Gruyère Soufflé
1 Tbs. grated Parmesan cheese
2 ears corn, husks and silk removed
5 egg whites
1/2 tsp. cream of tartar
4 egg yolks
4 Tbs. (2 oz./60 g.) unsalted butter
2 Tbs. minced shallot
1/4 cup (1 1/2 oz./45 g.) all-purpose flour
Salt and freshly ground pepper
1 cup (8 fl. oz./250 ml.) whole milk
1 cup (4 oz./125 g.) grated Gruyère cheese
Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of a 4-cup (32-fl. oz./1-l.) soufflé dish. Sprinkle with the Parmesan and turn to coat the bottom and sides.
Hold each ear of corn upright on a cutting board. Using a sharp knife, cut down along the ear, stripping off the kernels and rotating a quarter turn after each cut.
In a bowl, using an electric mixer, beat the egg whites and the cream of tartar until stiff peaks form, about 4 minutes. In a small bowl, beat the egg yolks until creamy, about 2 minutes.
In a saucepan, melt the butter over medium-high heat. Add the shallot and saute until translucent, about 1 minute. Whisk in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Continuing to whisk, slowly add the milk and cook, stirring often, until a smooth, thick sauce forms, about 5 minutes. Let cool briefly.
Whisk the egg yolks into the sauce until well blended. Stir in the corn and the Gruyère. Stir 3 tablespoons of the egg whites into the corn mixture to lighten it. Using a rubber spatula, gently fold in the remaining egg whites just until no white streaks remain. Gently spoon the mixture into the prepared dish.
Bake until the top is puffed and golden brown, about 40 minutes. Remove from the oven and serve. Serves 4.
Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.