ingredients
all
1 stick unsalted butter
plus extra for greasing the baking dish
3 cups corn
lightly charred over grill and shaved off the cob
1/4 cup parsley
chopped
salt
to taste
pepper
to taste
1/2 cup all-purpose flour
3 cups whole milk
12 whole egg yolks
16 whole egg whites
cookware
  • soufflé dish or ramekins
  • heavy saucepan
  • electric mixer
For the Soufflé
1
Preheat oven to 400°F with rack in middle.
2
Generously butter soufflé dish or ramekins.
3
Stir together grilled corn, parsley, salt, and pepper to taste in a large bowl.
4
Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes.
5
Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and let cool a bit.
6
Whisk in yolks, salt, and pepper. Stir into corn mixture.
7
Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites in two more additions until just combined.
8
Gently spoon into soufflé dish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, about 30 minutes.
9
Serve immediately.