Fresh Corn Soufflé
From four fresh corn cobs: two are grated, two stripped of their kernels. The grated corn gives the creamy base, the whole kernels the bite — the same corn in two textures, which is why nothing goes to waste. Light, faintly sweet and naturally free of heavy flours, it works as a vegetarian main course or as a luxurious side dish.
It cooks in the microwave, not the oven. Unusual for a soufflé, but it turns it into an everyday dish: 10 minutes instead of 40.
The five egg whites — two from the whole eggs, three extra — are what make it light.
Ingredients
- 4 fresh corn cobs (2 grated, 2 stripped of kernels)
- 1 small onion, chopped
- 2 whole eggs, separated
- 3 extra egg whites
- 2 tbsp cream cheese
- 1 tbsp cornstarch (cornflour) or instant polenta
- 100 g mild melting cheese, in cubes
- Salt, pepper and nutmeg
- Butter or oil for softening the onion
Method
- 1
Cook the onion with butter in the microwave for 3 minutes.
- 2
Mix the corn with the 2 egg yolks, the cream cheese, the cooked onion, the cornstarch and the seasonings.
- 3
Whip the 5 egg whites to stiff peaks (the 2 from the whole eggs plus the 3 extra) and fold them in with sweeping movements.
- 4
Add the cubes of melting cheese.
- 5
Cook in the microwave for 8 to 10 minutes at medium power. Let it rest for 3 minutes.