Sweet Corn Souffle
- Kernels from 5 ears of sweet corn
- 5 eggs
- 3 Tbsp unsalted butter, cut into small pieces
- 1/2 cup milk (any fat content is OK)
- 1/2 cup grated mozzarella cheese
- 2 tsp sugar
- salt and pepper to taste
- optional (my own variation): grated pecorino romano or parmesan cheese for top
- Preheat oven to 350u0b0.
- Combine kernels and eggs in blender and puree until blended, should be thick. (about 10-15 seconds). Add butter, sugar and milk to mixture and gently mix until blended. Add 1/4 cup of cheese and mix briefly. Add salt and pepper to taste, and more sugar if needed. Should be a thick and creamy flavorful mixture. Pour into a baking pan/casserole/souffle dish stir in the remainder of the mozzarella cheese. If desired (not part of orginal recipe), top lightly with grated pecorino romano and bake at 350u0b0 for about 45 minutes, until brown. Let cool for about 15 minutes before cutting and serving. Serve warm. Enjoy!
kernels, eggs, unsalted butter, milk, mozzarella cheese, sugar, salt, variation
Taken from www.epicurious.com/recipes/member/views/sweet-corn-souffle-1210550 (may not work)