My Aunt Carol is a goddess. A literal goddess. Gorgeous blonde hair, a perpetual tan, the body of aphrodite (but tall), and she is from Kansas (cue every movie ever made about the girl next door). What more could you ask for? Well, I’ll tell ya. She is a spectacular cook. That’s what’s more. How is this woman among women created? No clue, but I can tell you what she eats. Give me some of that. So I give to you Aunt Carol’s Corn Soufflé, a fabulous main dish if you’re a veggie or the perfect accompaniment to a stunning main dish if you’re not (woo hoo). Also anytime anyone mentions Soufflé, I think they are fancy. You can be too!
- 4 Tbs unsalted butter
- 2 Tbs bread crumbs
- 1/2 red onion, minced
- 3 Tbs flour
- 240mL whole milk ( 1 cup)
- 3 egg yolks
- 2 jalapeno peppers, minced
- 1 1/2c fresh blanched corn
- 1 c shredded mild cheddar
- 1 Tbs salt
- 1/2 tsp white pepper
- 5 egg whites, room temp
- 1/4 tsp cream of tartar
- Preheat oven to 375 degrees F
- Coat bottom and sides of 1.5 quart soufflé pan (or many little ramekins) with 1 Tbs butter and the bread crumbs. Place in fridge
- In a large saute pan, heat the remaining (3 Tbs) butter over medium heat. Add the onion and cook for 2 minutes.
- Add flour and cook for 3 minutes, whisking.
- Add the milk slowly while whisking and bring to a boil.
- Lower the heat to low and beat in the egg yolks. Cook 1 minute.
- Stir in the peppers, corn, cheese, salt, and white pepper. Set aside.
- Beat the egg whites in a bowl until frothy. Add the cream of tartar. hello electric mixer. Beat until holds stiff peaks
- Stir 1/4 egg whites into the corn mixture. Then fold the corn mixture GENTLY into the rest of the egg whites. Spoon mixture into the prepared soufflé dish. The mixture should be lightly incorporated but still have whites running through.
- Bake for 30 minutes until the top is golden brown. Serve immediately.