Healthy Corn Recipe: Corn Souffle

Corn souffleFor something more than the usual side dish healthy recipes of mashed potatoes or gratin, try this flavorful and luscious corn souffle. It goes well as garnishing for grilled or stewed fish as well as steaks and roasts. You can use leftover mashed potatoes to make this recipe and quickly assemble this dish in no time. While the term souffle might bring to mind complicated and sophisticated preparations, in easy healthy recipes are bit rustic and consists of two parts: making the pastry and making the potato puree and corn mix. The pastry creates a crispy golden crust on the outside while inside is a nice, creamy and rich potato and corn puree—smooth and airy like souffle.

Unlike a pie, the pastry mix and the potato and corn puree are mixed together after mixing separately. The heat from the oven allows the corn souffle to rise beautifully and create a tender brown crust. The water, milk, salt and butter are boiled together to incorporate the ingredients and cook them before baking. The mixture is taken of the heat and the flour is gradually added, stirring constantly to incorporate the dry ingredient. You can use a whisk or a hand blender or electric mixer to obtain a smooth and even consistency without any lumps. The eggs are then added one by one, while still stirring constantly until a souffle-like mixture is achieved.

Ingredients: 1 lb. potatoes, 0.55 lbs. (about 1 cup) cooked corn

For puff pastry: 1 cup milk, 1 cup water, ½ tablespoon salt, 16 tablespoons butter, 19 tablespoons flour, 10 eggs

Preparation Instructions: Corn Souffle2

In a saucepan, bring water, milk, salt, and butter to a simmer and stir well. Remove the pan from the heat and incorporate the flour, mixing with a blender until smooth no trace of lumps are present. Crack the eggs and separate the white from the yolk. Whisk in separate bowls. Whisk the yolk until it turns whitish and whisk the whites until it becomes foamy and stiff. Add the eggs to the milk and flour mixture and fold together. Prepare the potato puree. (1 lbs. potatoes for every 2 lbs. puff pastry) To the 2 lbs. puree, add 0.55 lbs. cooked corn kernels. Mix well. Mix the potato/corn mixture and the egg/flour/milk mixture and blend until smooth. Coat the baking cylinders (about 1 in diameter) with butter and sprinkle with flour. Fill about ¾ full of the mixture. Bake for about 15 minutes in a 400 degree F oven or until puffed and golden.

The fresh corn should be cooked at this point, which is done by steaming or boiling. Scrape off the flesh off the cob with a sharp knife, making sure to get only the kernels and not the hard grainy parts. The potato puree is also prepared ahead of time. It is important to make it as creamy and as luscious as possible. To do this, use a potato masher or pass the mashed potato through a sieve and add lots of butter and some milk or cream to make it nice and smooth.


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