Corn Soufflé

Parade Magazine

(corn, cheese, cream, peppers )

Yield: 4-6 servings

Ingredients

3 C corn kernels (3-4 ears)
½ C diced Gruyére cheese
½ C half-and-half
3 Large eggs
2 Tbsp diced poblano or jalapeño
½ tsp Kosher salt
½ tsp pepper to taste
2 Tbsp chives

Instructions

1. Preheat oven to 400°F.
2. Puree all ingredients except the chives in blender 1 minute - until smooth.
3. Add the chives; pulse to combine.
4. Pour into a greased 3-cup gratin dish or 4 (¾ to 1 C) ramekins.
5. Bake 25 - 30 min. or until golden and set.
6. Serve immediately.