FRESH CORN SOUFFLE

FRESH CORN SOUFFLE image

Yield 8 side dishes

Number Of Ingredients 9

6-8 ears of fresh corn
4 tbls (1/2) stick) butter
1 tbls flour
1/2 tsp salt
pinch of ground white pepper
1 3/4 cups whole milk
2 large eggs
1 cup coarsely crushed saltine crackers
1/2 cup chopped onion

Steps:

Cook corn in large pot of boiling water until crisp-tender, about 10 minutes. Drain. Cool. Cut corn from cob; measure 5 cups corn to use in souffle; reserve any remaining corn for another use. Butter 8X8 inch glass baking dish. Melt 1 tblspoon butter in heavy medium saucepan over medium heat. Add flour, salt and pepper; stir 2 minutes (do not brown). Gradually mix in 3/4 cup milk. Bring to boil, stirring constantly. Stir in 2 cups cor. Remove from heat; cool Whisk eggs and remaining 1 cup milk in large bowl to blend. Mix in 2/3 cup crushed crackers, then corn mixture, remining 3 cups corn and onion. Trnsfer to prepared dish. (Cana be made up to 4 hours ahead. Cover and refrigerate.) Preheat oven to 350. Melt remaining 3 tbls butter in heavy small skillet. Rmove from heat. Add remaining 1/3 cupt crushed crackers to butter and toss to coat. Sprinkle atop corn mixture. Bake until knife inserted into center comes out clean, about 40 minutes. Serve immediately.