B&B Butchers’ Recipe for Corn Soufflé
Prep time: 45 minutes | Cook time: 35 minutes | (Serves 2 people) | Photo: Alex Wu
Soufflé Ingredients:
2-1/2 oz. butter
1/2 tsp. salt
1/2 cup sugar
3 egg whites
3 egg yolks
1/2 tsp. baking powder
2 tbsp. sour cream
1/2 cup milk
2 tbsp. all-purpose flour
1 lb. fresh corn kernels
2 tbsp. rice flour
1 cup sugar
Rajas Ingredients:
1 small red onion, julienned
1 cup fresh corn kernels
1 red bell pepper
1 poblano pepper
1 cup heavy cream
Directions:
In a blender, combine milk, corn and sour cream and purée until very creamy. Combine rice flour, all-purpose flour, salt and baking powder together and set aside. Separate egg whites and yolks and set aside. Put butter and sugar in mixer and whip them together. Add the egg yolks one by one to the sugar and butter, then continue to mix until incorporated with each other. Add the milk, corn, and sour cream, and blend and mix until incorporated with each other. Remove the mixture from mixer and put into a bowl. Take the egg whites and mix them until medium peaks are achieved. Gently fold the egg whites into the corn mixture, but don’t overfold.
Rajas Directions:
Roast both peppers and clean. Julienne the peppers. Sauté the white onions and add the peppers. Add corn and heavy cream and simmer. Butter the baking dish and cook at 350°F for 35 minutes. Once it’s done, top with sliced pepper jack cheese and the rajas.
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