Fresh Corn Soufflé with Bacon and Comté

[KainGo127]

Hey there! Made the Fresh Corn Soufflé with Bacon and Comté today, and it’s incredible! Light, fluffy, and packed with flavor. Perfect for any meal or occasion. You’ve got to give it a try! #Yum #Foodie #MustTry

Fresh Corn Soufflé with Bacon and Comté

Ingredients:

• Unsalted butter, for greasing
• Freshly grated Parmesan cheese, for coating
• Salt
• 4 ears of corn, shucked
• 1/4 pound thickly sliced bacon, cut into 1/3-inch strips
• 1 cup milk
• Freshly ground pepper
• 3 large egg yolks
• 2 cups shredded Comté cheese (about 6 ounces)
• 1/2 teaspoon chopped thyme
• 6 large egg whites

Directions:

1. Preheat your oven to 350°F (175°C). Generously butter a 1 1/2-quart soufflé dish and coat it with grated Parmesan cheese.
2. Bring a large saucepan of salted water to a boil. Add the corn and boil until tender, about 5 minutes.
3. In a small skillet, cook the bacon over high heat for 1 minute. Then, reduce the heat to medium and cook until browned, about 5 more minutes.
4. Use tongs to transfer the corn to a plate. Drain the water from the saucepan and return it to the stove. Cut the corn kernels from the cobs (you should have about 2 1/2 cups). Put 2 cups of the kernels back in the saucepan with the milk. Simmer over moderate heat until the milk reduces by one-third, about 5 minutes.
5. Transfer the corn and milk mixture to a blender and puree until smooth. Pour the puree into a large bowl and mix in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper. Stir in the egg yolks, Comté cheese, and thyme. Cover the mixture with plastic wrap and let it cool to room temperature.
6. In a large stainless steel bowl, use an electric mixer to beat the egg whites with a pinch of salt at high speed until they form firm peaks. Stir one-third of the egg whites into the corn mixture to lighten it, then gently fold in the remaining egg whites until just blended.
7. Pour the mixture into the prepared soufflé dish. Bake for 45 minutes, or until the soufflé is nicely browned and slightly jiggly in the center. Serve immediately.

Suggested Pairing:A fruity, moderately oaked Chardonnay from France's Burgundy region will complement the dish beautifully.

 

[Marich]

Wow, that sounds amazing! Thanks for sharing the recipe—totally need to try that soon! So glad it turned out great for you.

 

[Alfredo]

Fresh Corn Soufflé with Bacon and Comté? Yes, please! Sounds amazing!

 

[Horton]

Hey there! Made the Fresh Corn Soufflé with Bacon and Comté today, and it’s incredible! Light, fluffy, and packed with flavor. Perfect for any meal or occasion. You’ve got to give it a try! #Yum #Foodie #MustTry

Fresh Corn Soufflé with Bacon and Comté

View attachment 4671

Ingredients:

• Unsalted butter, for greasing
• Freshly grated Parmesan cheese, for coating
• Salt
• 4 ears of corn, shucked
• 1/4 pound thickly sliced bacon, cut into 1/3-inch strips
• 1 cup milk
• Freshly ground pepper
• 3 large egg yolks
• 2 cups shredded Comté cheese (about 6 ounces)
• 1/2 teaspoon chopped thyme
• 6 large egg whites

Directions:

1. Preheat your oven to 350°F (175°C). Generously butter a 1 1/2-quart soufflé dish and coat it with grated Parmesan cheese.
2. Bring a large saucepan of salted water to a boil. Add the corn and boil until tender, about 5 minutes.
3. In a small skillet, cook the bacon over high heat for 1 minute. Then, reduce the heat to medium and cook until browned, about 5 more minutes.
4. Use tongs to transfer the corn to a plate. Drain the water from the saucepan and return it to the stove. Cut the corn kernels from the cobs (you should have about 2 1/2 cups). Put 2 cups of the kernels back in the saucepan with the milk. Simmer over moderate heat until the milk reduces by one-third, about 5 minutes.
5. Transfer the corn and milk mixture to a blender and puree until smooth. Pour the puree into a large bowl and mix in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper. Stir in the egg yolks, Comté cheese, and thyme. Cover the mixture with plastic wrap and let it cool to room temperature.
6. In a large stainless steel bowl, use an electric mixer to beat the egg whites with a pinch of salt at high speed until they form firm peaks. Stir one-third of the egg whites into the corn mixture to lighten it, then gently fold in the remaining egg whites until just blended.
7. Pour the mixture into the prepared soufflé dish. Bake for 45 minutes, or until the soufflé is nicely browned and slightly jiggly in the center. Serve immediately.

Suggested Pairing:A fruity, moderately oaked Chardonnay from France's Burgundy region will complement the dish beautifully.

This sounds absolutely amazing! Corn, bacon, and Comté are a match made in heaven. Can't wait to try it!

 

[KainGo127]

Wow, that sounds amazing! Thanks for sharing the recipe—totally need to try that soon! So glad it turned out great for you.

Thank you so much! I'm thrilled you liked the recipe. Can't wait for you to try it out—it's always a hit here!