Corn Souffle

The Plan

Cook Veggies.*

Cook Cornmeal.

Bake.

The Ingredients

2 Tbsp Olive Oil

1 Shallot, minced

4 ears Corn, shucked and kernels removed

1 Jalapeno, minced

1/4 cup Chives, minced

2 cups Milk

1/2 cup Heavy Cream

3/4 cup Cornmeal, yellow, fine

Salt and Pepper to taste

3 eggs, separated

The Method

Preheat oven to 350 F.

Heat 2 Tbsp of Olive Oil in a large saute pan. Add Shallots and cook until soft. Next, add the Corn kernels and minced Jalapeno. Cook until Corn is just soft, about 5-7 minutes. Remove from heat. Stir in Chives.

In a medium sauce pot, heat the Milk and Cream over medium high heat. Stir often to avoid scorching the milk. When the dairy is boiling, slowly add the Cornmeal in a steady stream while whisking constantly. You really want to avoid clumps. Reduce to a bare simmer (and be SUPER CAREFUL! This mixture will spit like crazy) and cook for about a minute. Again, stirring constantly. The mixture will be quite thick. Like oatmeal.

Combine the Corn and Dairy mixtures in a large bowl. Let the mixture cool. (Think about it. Do you really want to add Eggs to a hot batter? Scrambled eggs are not in the indredient list.)

While cooling, multitask. Grab the 3 Egg Whites, put them in a bowl and grab your hand mixer. Mix until the Egg Whites have stiff peaks. If you don't have a mixer, use a whisk. But it'll take some time.

When batter mixture is cool, incorporate the Egg Yolks. Stir well. Add the Egg Whites. Stir until just combined.

Place into a 9x11 pan that has been prepared with spray. Cook at 350 F for 30 minutes or until just golden brown.

*During the summer months I cannot encourage you enough to use fresh corn. If it is unavailable or if you're lazy, feel free to use canned.