Because fresh corn is overflowing this season, I’m reposting this recipe from the archives.
It’s the third week of Pops Montfort’s dinner out on the Isle of Grace. Last week he prepared the Whole Wheat Molasses Bread while his sons Rafe and Philip, as well as his daughter-in-law Juliet, went swimming in the nearby river. But now that everyone is back at Pops’s place, they’re starving. And I think he’s just about to take the Corn Soufflé out of the oven.
Pops Montfort ~ “Hi, ya’ll. It’s been a busy time here this evening. My sons and daughter-in-law decided to go swimming while the bread baked, but now they’re back and changing in the bedrooms. The sun is going down and, despite that fact it’s August, the Isle of Grace is cooling down a bit. Although unusual for this time of year, the breeze off the water sometimes drops the temp here faster than in the city of Savannah.
While Juliet finds blankets so we can still eat outside, I’m taking the Whole Wheat Molasses Bread out of the oven, as well as the Corn Soufflé. This soufflé is one of my summer favorites. It uses the freshest corn I can find and is baked with cottage cheese and an egg white meringue. It’s the perfect side dish to the grouper I caught just this morning.
I hear my sons’ voices and, as usual, I’m not sure if they’re happy spending time together or annoying each other. But it doesn’t matter. We’re all together again. That’s what’s important.
Juliet has just appeared with a few sunflowers she found near the barn, and now I’m off to find her the vase my late wife always used for her wildflowers. I have few regrets about my life, but I do wish my wife was here to see her family together again. For so many years we both worried that our sons would never know happiness. And if she were here I know she’d be proud of all of them, just like I am. Look at me getting maudlin. I’m cranky, but never maudlin.
I hand Juliet the vase and go back to the stove. The soufflé is perfect and it’s now time to eat.”
Corn Souffle
Ingredients
- Cooking oil spray
- 1 cup whole milk
- 1/2 cup cottage cheese
- 1/2 cup finely grated parmesan cheese
- 3 Tablespoons flour
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 3 egg yolks
- 1 1/2 cups cooked corn kernels
- 4 egg whites
Instructions
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Preheat oven to 375℉. Spray a 1 1/2 quart baking dish with at least 3" high sides with cooking oil.
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In a medium bowl, blend together the milk, cottage cheese, parmesan cheese, flour, oil, pepper and nutmeg. Pour the milk mixture into a saucepan and heat gently for four minutes, stirring continously.
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Remove the milk mixture from the heat and stir in the egg yolks. Beat quickly and then stir in the corn. Set aside.
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In a large bowl, beat the egg whites until stiff. Fold in 1/3 of the milk/egg mixture into the egg whites. Then, very gently fold in the rest of the milk/egg mixture and stir until it forms a lumpy batter. Spread the batter into the baking dish. Using a sharp knife, cut a circle into the top of the soufflé leaving a 1" border around the edge.
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Bake for 30 minutes or until lightly browned and puffy. Serve immediately.
