Corn Souffle

Warning, I made this without paying much attention to the process.  I had already committed so I went forward.  It was delicious but many moving parts.  I am going to make it again and just leave it at room temperature before putting in the oven.  I had convinced myself to put it in the refrigerator for an hour and then bring it back to room temperature. Pretty sure that was not necessary.  I also wasn't using a souffle dish which is the key as the dish I used was more for a pudding.

This served 4/5.

10 tbsp. unsalted butter

2 cups grated gruyere

2 cups fresh corn kernels

1 tsp. minced ginger

5 tbsp. flour

1 1/2 cups warm milk

6 eggs separated (AT ROOM TEMPERATURE)

Preheat the oven to 450.  Butter the baking dish using about 1 tbsp. butter.  Then take about 1/2 cup gruyere and sprinkle in the dish and get the sides too.

Melt 4 tbsp butter in a skillet and saute the ginger for a little bit and then add in teh corn.  About 4 minutes.  Season with salt.

In a saucepan melt another 4 tbsp butter.  Then add the flour and stir constantly until the flour is incorporated.  About 2 minutes.  Do not let it brown.  Medium heat is the way to go.  Remove from the heat and when the bubbling subsides ( be patient ) whisk in half the warm milk.  Then return it to the heat and stir in the rest of the milk.  Cook until it begins to thicken.  2 minutes. Transfer this to a large bowl and whisk in the egg yolks, one at a time until incorporated.

In another bowl beat the egg whites until they are stiff.  Add 1/3 of the egg whites to the egg yolk mixture until folded together.  Add in the corn and gruyere.  Do not over mix but just fold gently.

Spoon this into the souffle dish.  Bake at 450 for about 20 minutes or until browned.  Served asap.

A good change of pace to the corn on the cob but certainly not as easy!