Cream Corn Soufflé

     

     This is the best kept secret of the midwest.  There is no actual cream in this dish.  The juices and starch from the cob makes a creamy sweet texture for the soufflé.  In fact there are very few ingredients besides fresh corn on the cob.  The secret is the tool used to cream the corn.  It is the corn cutter that is set to the cream setting that makes the magic happen.  Because it extracts juices and pulp from the cob in addition to the kernels.  The starches work as a built in thickener as it bakes.  So simple.  So delicious.

CREAM CORN SOUFFLÉ

(Serves 6)

16 Ears of Fresh Corn

1/4 tsp. Freshly grated Nutmeg

1/4 tsp. Salt

5 T. Margarine

Using a corn cutter* set to cream-style, cut the corn and retain all juices. Grease an 11 x 7 x 1.5 inch deep baking dish. Mix in nutmeg and salt. Fill the baking dish 1/2 to 3/4 full. It rises during baking. Melt the margarine and drizzle it over the top. Bake in a preheated 350 degree Fahrenheit oven for 50-60 minutes till lightly brown.

*Corn cutters are special tools that can slice the corn off the cob, or if set on the cream setting, will extract some juice and pulp in addition to the kernels. Look for a corn cutter in department stores or on the Internet.  The brand that I use is the Lee Corn Cutter.  Mine is stainless steel which I found at Walmart many years ago.  It is a sharp instrument, so I recommend that only adults use it and follow the directions on the package carefully. 

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