Storified by Arya McLean· Tue, Apr 02 2013 18:03:54
For something more than the usual side dish of mashed potatoes or gratin, try this flavorful and luscious corn soufflé. It goes well as garnishing for grilled or stewed fish as well as steaks and roasts. You can use leftover mashed potatoes to make this recipe and quickly assemble this dish in no time. While the term soufflé might bring to mind complicated and sophisticated preparations, this gourmet cooking recipe is a bit rustic and consists of two parts: making the pastry and making the potato puree and corn mix. The pastry creates a crispy golden crust on the outside while inside is a nice, creamy and rich potato and corn puree—smooth and airy like soufflé.
Unlike a pie, the pastry mix and the potato and corn puree are mixed together after mixing separately. The heat from the oven allows the corn soufflé to rise beautifully and create a tender brown crust. The water, milk, salt and butter are boiled together to incorporate the ingredients and cook them before baking. The mixture is taken of the heat and the flour is gradually added, stirring constantly to incorporate the dry ingredient. You can use a whisk or a hand blender or electric mixer to obtain a smooth and even consistency without any lumps. The eggs are then added one by one, while still stirring constantly until a soufflé-like mixture is achieved.
The fresh corn should be cooked at this point, which is done by steaming or boiling. Scrape off the flesh off the cob with a sharp knife, making sure to get only the kernels and not the hard grainy parts. The potato puree is also prepared ahead of time. It is important to make it as creamy and as luscious as possible. To do this, use a potato masher or pass the mashed potato through a sieve and add lots of butter and some milk or cream to make it nice and smooth.