Fresh Corn Soufflé with Bacon and Comté

Name: Fresh Corn Soufflé with Bacon and Comté
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams thickly sliced bacon, cut crosswise into 1/3-inch strips; 170 grams cups shredded Comté cheese; 4 ears of corn, shucked; 6 larges egg whites; 3 larges egg yolks; 237 milliliters milk; 4 servings Freshly grated Parmesan cheese, for coating; 4 servings Freshly ground pepper; 4 servings Salt; 1 teaspoons chopped thyme; 4 servings Unsalted butter, for rubbing

Fresh Corn Soufflé with Bacon and Comté is a gluten free main course. One portion of this dish contains around 39g of protein, 44g of fat, and a total of 629 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up milk, salt, thyme, and a few other things to make it today. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Generously butter a 1 1/2-quart souffl dish and coat it with the Parmesan. Bring a large saucepan of water to a boil.

Ingredients you will need

Parmesan

Butter

Water

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Sauce Pan

Add salt and the corn and boil over high heat just until tender, about 5 minutes.

Ingredients you will need

Corn

Salt

Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Using tongs, transfer the corn to a plate.

Ingredients you will need

Corn

Equipment you will use

Tongs

Drain off the water and return the saucepan to the stove.

Ingredients you will need

Water

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Sauce Pan

Stove

Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes.

Ingredients you will need

Corn Kernels

Milk

Equipment you will use

Sauce Pan

Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comt and thyme. Cover with plastic wrap and let cool to room temperature.

Ingredients you will need

Salt And Pepper

Corn

Egg Yolk

Bacon

Thyme

Milk

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared souffl dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center.

Ingredients you will need

Egg Whites