Recipe from Pete Peterson
2 cups freshly cut corn kernels
2 tablespoons all-purpose flour
5 tablespoons unsalted butter, separated
1 tablespoon olive oil
2 cups whole milk
1/2 teaspoon sea salt
¼ teaspoon grated nutmeg
½ cup dry breadcrumbs
½ cup grated Parmesan cheese
- Preheat the oven to 350°
- In a medium-size frying pan, bring ½ cup water to a boil with 2 tablespoons of the unsalted butter. Stir in the corn kernels and reduce the heat to a simmer. Continue cooking till the water has evaporated and the kernels are soft. Do not let the kernels brown. Set aside to let the kernels cool.
- To make a béchamel sauce, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Mix in the flour and stir for about 5 minutes, and then gradually stir in the milk and salt, until the mixture thickens but is still quite liquid. Set aside to cool.
- Meanwhile separate the eggs and reserve the whites.
- Butter 8 small soufflé dishes and coat each with the breadcrumbs.
- Puree the corn kernels in a blender or food processor; add about 1 cup of the cooled béchamel sauce and puree till the mixture is quite smooth. Pour the egg mixture into a bowl, and whisk in the remaining béchamel sauce and the egg yolks.
- Beat the egg whites till firm, but not with dry peaks appearing. Carefully fold the egg whites into the corn-béchamel mixture and distribute into the soufflé dishes. Sprinkle each with the grated Parmesan cheese and bake for about 15 minutes or until the cheese is browned and a skewer inserted into the center of the mixture comes out clean. Serve at your desired temperature.