Corn soufflé with cheese and fresh tomatoes

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 441, total fat 25 G., saturated fats G., proteins 19 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.

Corn soufflé with cheese and fresh tomatoes - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup corn kernels (from 2 ears of corn)
Unsalted butter, for greasing
1/2 cup cornmeal, plus more for dusting
2 cups whole milk
Coarse salt and freshly ground pepper
4 large eggs
3/4 tbsp. grated parmesan cheese
2 tbsp chopped fresh chives
2 medium-sized tomatoes
2 tbsp. l. olive oil
Pickled vegetables for serving (carrots, green beans and okra)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, cheese, corn flour, milk, eggs, Parmesan cheese, chives, tomatoes, jardiniere, carrot, green beans, okra

Cooking the dish according to the recipe:

Preheat oven to 190°C. Generously grease four 170g ceramic ramekins, dust with cornflour, and shake off any excess.
Prepare the corn mixture: In a microwave-safe bowl, combine the milk and corn, season with a pinch of salt, and microwave for 5 minutes. Stir and continue cooking until thickened, about 2 more minutes.

Meanwhile, in a separate bowl, beat the eggs with a mixer until the mixture is thick and fluffy, about 5 minutes.
Prepare corn soufflé: In a bowl, combine 1/2 cup of Parmesan cheese and a tablespoon of chives, then stir in the hot corn mixture. In another bowl, whisk the flour and eggs in batches until smooth, adding half the corn flour first, then the remaining flour. Combine.

Pour the batter into ceramic pots and sprinkle the remaining Parmesan cheese on top.

Place the pots on a baking sheet, put them in the oven and bake until the soufflé rises and the crust turns golden, 20-25 minutes.
Prepare tomatoes: Meanwhile, dice the tomatoes, toss with olive oil and the remaining tablespoon of chives, season with salt and pepper. Serve over the finished corn soufflé.
Serve corn soufflé with cheese and tomatoes along with pickled vegetables.