In the summer the corn man comes. He is a really popular vendor. We know he has arrived when a long line snakes around the end of the farmer's market and into the parking lot.
If you were a fan of the TV show Seinfeld, you likely remember the Soup Nazi. Step up, state your order clearly and move aside. No debating, no stalling or you get booted.
That's how the corn man works. Ok, I've never seen him actually boot anyone out, but he does get a bit impatient if you aren't ready when it's your turn. He and his workers aren't really in the mood to be chatty. Frankly, the people in line behind you don't want you to be chatty either. They don't want to talk about how their corn is grown or how many weeks more they will be around or how sales are going. They just want you to tell them how many ears of corn and which variety. Then hand over your money and step aside. Because it's California and a certain amount of pleasantries are required he will hand you your bag with a "see you next week". He doesn't wait for your response though. Step aside, because he's waiting on the next customer.
One of my favorite ways to use corn is in these soufflés. They are dead easy to make and yet seem so fancy. Add a salad and some of that farmer's market bread on the side and dinner is ready.
Soufflés have a reputation for falling. It's well deserved because that's what they're designed to do. For happy soufflés, just whip the egg whites until they are in stiff peaks. This ensures a good rise in the oven and the soufflé will make it to the dinner table just fine to be ohh'd and ahh'd over before eating begins.
The only other trick is to be sure your soufflés have plenty of room to rise. They can go as high as two inches above the rim of the dish. Let's just say that experience teaches us that cleaning baked on soufflé out of the top oven element is no fun.
Corn Soufflé
Adapted from a recipe from Café Jacqueline in San Francisco printed in Saveur magazine. Serves 2
4 T butter
1/2 C grated cheese*
2 cloves garlic, minced
1 C fresh corn kernels
1/2 t grated fresh ginger
salt and pepper
2 1/2 T flour
3/4 C milk
3 eggs, separated
additional butter and grated parmesan cheese for prepping soufflé dishes
Preheat the oven to 450 degrees.
Butter two individual sized soufflé dishes.** Sprinkle in some grated parmesan cheese and rotate the dish so that the sides and bottom are coated. Shake out any remaining cheese.
Melt 2 T butter in a skillet. Sauté the corn and garlic until fragrant. Season with salt and pepper and set aside.
Melt 2 T butter in a saucepan. Add flour and cook, stirring until thickened. Whisk in the milk and cook, stirring, until thickened. Season with salt and pepper. Remove from heat and stir in the egg yolks.
Beat the egg whites until still peaks are formed. Add the egg whites to the milk mixture in batches. Fold gently to incorporate the egg whites without deflating them. Gently fold in the corn and grated cheese.
Spoon into soufflé dishes. Bake until browned, about 18 - 22 minutes. Soufflé should be firm in the edges but still slightly jiggly in the center. Serve immediately.
*Swiss or gruyere cheese is traditional, but other favorite cheeses work well too. We like parmesan or if we're in the mood for something spicy pepper jack is great. Regular monterey jack or mozzarella are both mild and really let the corn flavor shine.
** My soufflé dishes hold 1 C to the lower rim. They measure about 3 3/4" across and 2 1/2" high.
printable version - corn_souffle.pdf
-- marcella
Thanks!
Awesome post.