Meatless Monday - Corn Souffle
Roasted Corn As my favorite season is about to exit, there is still some sweet corn to be enjoyed at the market. One of my favorite Healthy Chef’s in Nancy Waldeck just shared this recipe and it will be...
As my favorite season is about to exit, there is still some sweet corn to be enjoyed at the market. One of my favorite Healthy Chef’s in Nancy Waldeck just shared this recipe and it will be a perfect side for an upcoming picnic. We are graced to have a Trader Joe’s in the neighborhood and I will try this recipe with their fire-roasted corn as the next best thing to fresh! This dish might continue to make a side for this fall and winter.
You will see by the recipe, there are some excellent ideas of how to make this a healthier choice that a traditional Souffle´ recipe. Nancy has some great short-cuts and great substitutes that still show off some fresh flavors.
Summer Corn Souffle´
- shared by Nancy Waldeck – Author and Chef – Taste and Savor
- 3 tablespoons olive oil, divided
- 18 ounces wild mushrooms, chopped
- 2 tablespoons jalapeño, minced
- 4 – 5 cups grilled corn, cut from the cob
- 4 ounces cream cheese (Neufchatel or Light will work in this case).
- 1/3 cup cornmeal – medium grind
- 3 large eggs
- 6 large egg whites
- ½ cup light buttermilk
- ½ cup nonfat Greek yogurt
- ¾ teaspoon fine sea salt
- 1 cup green onions, chopped
- 2 ½ cups sharp light cheddar (remember to grate your own cheese for the freshest results!)
- ½ cup parsley, chopped
- Preheat the oven to 375 F.
- Use ½ tablespoon of the olive oil to grease a 11” x 13” casserole dish.
- Use 1 ½ tablespoon of the oil to sauté the mushrooms until they are browned. Transfer to your prepared baking dish.
- Sauté the green onions in the remaining oil until soft, Add the jalapeño and cook and stir to soften the chile for about 1 minute and spoon into the baking dish.
- Puree the corn with the cream cheese and cornmeal in a blender. (Mixture will be lumpy.)
- Whisk the eggs, whites, yogurt, buttermilk and salt together in a large bowl.
- Whisk in the corn puree and 1½ cups of the cheese. Pour mixture into the baking dish on top of the mushrooms, onions and jalapeños. Sprinkle with remaining cheese.
- Bake until puffy and set in the middle – about 1 hour.
- Let cool slightly before serving.
- Garnish with chopped parsley.
Kitchen Smidgen – A helpful hint that Nancy always shares with her recipes.
A great way to cut down on fat and calories in a dish like this is to cut number of whole eggs in half, and substitute with 2 egg whites for every egg! Also substitute the buttermilk for the light version and the same holds true for the cream cheese and cheddar cheese.