Recipe

Summer Corn Soufflé with Chipotle and Lime

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Summer Corn Soufflé with Chipotle and Lime

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by gingerroot

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by gingerroot

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by gingerroot

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by gingerroot

This recipe was entered in the contest for Your Best Corn Recipe

This recipe was entered in the contest for Your Best Chili Pepper Recipe

This recipe was entered in the contest for Your Best Corn off the Cob
A&M's Testing Notes: This was the first time I've ever made a soufflé and I will, as requested by my teenager, make it LOTS more. It took about twice as long to cook as the recipe said, perhaps because I placed...
This was the first time I've ever made a soufflé and I will, as requested by my teenager, make it LOTS more. It took about twice as long to cook as the recipe said, perhaps because I placed it on an insulated cookie sheet to catch potential drips, which wasn't necessary. It was worth it though to hear my teenager say "I don't like it. I LOVE it. I mean, more than meat. More than good steak, and for vegetables and eggs, that's saying a lot." We both really delighted in the lime and chipotle notes. Note: I used Bob's Red Mill gluten-free flour blend, which is partly sorghum, but also has other flours in it. - Serene

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Chef
gingerroot's Notes: My Grandmother was an elegant, distinguished woman who was one of those people who could whip together a Thanksgiving meal with all the trimmings for twelve without breaking a sweat. She...
My Grandmother was an elegant, distinguished woman who was one of those people who could whip together a Thanksgiving meal with all the trimmings for twelve without breaking a sweat. She is my greatest inspiration in the kitchen. This soufflé is inspired by the corn pudding she would make every Thanksgiving. Perhaps if it were Fall and the weather cooler, I would tip my hat to her by presenting her recipe here. Instead, it is muggy and hot here and my homage to her is a lighter soufflé version. I also punched up the flavor by adding a touch of chipotle and lime zest. I also made it gluten free, so my husband, who is gluten intolerant, could enjoy it as well. I do not think I have ever fully appreciated the well matched pair of lime and corn; here the lime makes the corn taste buttery and the corn takes the bitter edge off the lime, leaving only its sweet citrus notes. Add the subtle heat from the chipotle and you get a light, savory soufflé that is anything but one note. Individual soufflés in ramekins would also be lovely.
Note: Sorghum flour is a millet like grain that is also a nutrient rich powerhouse. In its flour form it is looks a bit like buckwheat flour in color. I used sorghum flour in place of wheat flour, with the following results: 1) It does not puff up as much as a normal soufflé (see photo) but falls as quickly. Without the gluten, the top becomes delicate custard, with the sweet, savory corn at the bottom. 2) To my palate, the sorghum flour is imperceptible – this soufflé is delicious and if I had not made it myself I would not guess that it had gluten free flour. I think I will always make this with these ingredients, and I think my Grandmother would approve. - gingerroot

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Serves 6-8 as a side

1/4 cup unsalted butter Ask the
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3 tablespoons 'sweet' white sorghum flour (I used Bob's Red Mill brand) Ask the
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1 teaspoon salt Ask the
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2 tablespoons sugar Ask the
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1 1/4 cup 1% milk Ask the
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1/2 cup heavy cream Ask the
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Kernels from 3 ears fresh corn (about 2 cups) Ask the
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1/2 teaspoon minced chipotle in adobo (including seeds) plus 1/2 t adobo sauce Ask the
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3 large eggs, separated, plus 1 large egg white Ask the
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Scant 1 t minced zest of lime (I used one very small lime) Ask the
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Preheat oven to 375 degrees. Butter the bottom and sides of a 2-quart soufflé dish.
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Melt the butter over medium-low heat in a small saucepan. Add the flour to the melted butter, and whisk, but do not let the flour cook and get darker (even removing pan from heat if necessary). Stir into a thick paste, adding salt and sugar.
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Add milk and cream to flour mixture and whisk constantly until liquid thickens a bit, about 4 minutes. Use a spatula to stir up and combine any sorghum flour that may have collected around the edges of your saucepan. Stir in corn. Remove from heat.
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Beat egg yolks in a bowl until pale and thick. Temper the yolk into the flour-corn mixture. Fold in minced chipotle, adobo sauce and lime zest. Set mixture aside.
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Using an electric mixer, whip egg whites until medium-firm peaks form. Thoroughly, but gently, fold egg whites into corn mixture in three additions. Transfer to prepared dish. Bake for 30 minutes; top should be golden brown, slightly puffed, and a toothpick inserted in the center comes out clean. Enjoy immediately, or warm.
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sdebrango added 6 months ago

This is so wonderful, I love the recipe and the history.I know it has to be so good.

Serene added about 1 year ago

I'll be blogging about this recipe tomorrow. We LOVED it. My photo of it is here: http://www.momfoodproject.com/wp-content/uploads/souffle1.jpg

gingerroot added about 1 year ago

Thanks so much for the thoughtful review! I'm so glad you liked it - actually, it made my day that your teenager loved it. I'll check out your blog tomorrow!

lapadia added about 1 year ago

There are a couple gluten free people amongst my family and friends and it is nice to see all your recipes; when I am hosting I always include a dish or two for them and this one would be a hit!! Thanks!

gingerroot added about 1 year ago

Thanks, lapadia - let me know what you think if you try this - it was a hit among everyone (my husband is the only gluten-free diner in my family) at my table last night.

ChezSuzanne added about 1 year ago

This looks just delicious! Like you, I love the combination of corn and lime. And with a hint of spice, divine! Thanks also for the info on the results with sorghum flour! Very good info.

gingerroot added about 1 year ago

Thanks, ChezSuzanne! I was really pleased with the way the soufflé turned out with the sorghum flour. By the way, your tamales look amazing!

ChezSuzanne added about 1 year ago

Thanks so much!