Corn Soufflé
Celebrating sweet corn season!
Minnesota is one of the top 5 corn producing states in the country1 and we take the precious sweet corn season very seriously. I bet the average Minnesotan eats their body weight in corn between August and September. On the cob is how we usually roll, slathered in butter, of course, but we don’t stop there, the kernels are tossed into every recipe we can think of, from salads to this soufflé. The corn is so sweet that putting it into desserts even seems obvious. I’ve made ice cream, pancakes and custards.
This sweet corn soufflé recipe is technically savory, but the sweetness of the corn shines through. Most corn soufflés don’t rise so high or have such a delicate texture. I will walk you through my method to this dish that can be served at a picnic or a dinner party on the deck.
