Serves 10 people


For the Souffle

3 cups corn, lightly charred over grill and shaved off the cob
¼ cup parsley, chopped
Salt and pepper to taste
1 stick unsalted butter, plus extra for greasing the baking dish
½ cup all-purpose flour
3 cups whole milk
12 large egg yolks
16 large egg whites

Special Equipment

Ramekins or soufflé dish


For the Souffle

Preheat oven to 400°F with rack in middle. Generously butter soufflé dish or ramekins.
Stir together grilled corn, parsley, salt and pepper to taste in a large bowl.
Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and let cool a bit.  Whisk in yolks, salt and pepper. Stir into corn mixture.
Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites in two more additions until just combined.
Gently spoon into soufflé dish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, about 30 minutes. Serve immediately.

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