• 4servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons butter, plus more for baking dish

  2. 1/2 medium onion, chopped fine

  3. 2 cloves garlic , minced

  4. 3 cups fresh whole corn kernels (thawed, if frozen)

  5. Kosher salt and freshly ground black pepper

  6. 1 teaspoon smoked paprika

  7. 1/4 teaspoon cayenne pepper

  8. 1/4 cup all-purpose flour

  9. 2 cups half-and-half

  10. 5 large eggs

  11. 1 cup grated extra-sharp white Cheddar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Coat the bottom and sides of a round 2 quart souffle dish with butter.

  3. Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.

  4. Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish . Bake for 35 minutes. Remove from the oven and serve.


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