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Saturday, August 13, 2011

Basil, Goat Cheese and Fresh Corn Souffle

Sarah bought me 4 small souffle dishes like a good friend, because she be loving me and all that mushy stuff. 

So, on a day that (shamefully enough) I didn't have any kind of culinary inspiration, I saw these little dishes of amazingness and decided I needed to make souffle, but a savory one.


Basil, Goat Cheese and Fresh Corn Souffle

2 ears fresh corn, shucked
1/4 cup roughly chopped basil
1/2 cup crumbled goat cheese
2 tbs. melted butter
2 eggs
2 tbs. flour
1 tbs. sugar
1/2 cup milk
1 tsp. salt

Preheat oven to 375. In a medium bowl, cut the corn kernels right off the cob and into the bowl. Once all kernals are off, turn your knife around to the dull side and "milk" the cob. Get as much yummy corn goodness off as possible. In another bowl, Beat eggs slightly, add corn, flour and the rest of the ingredients. Pour equal amounts of mixture into dishes. In a shallow baking dish, add about 2 cups of hot water and set dishes in water. Bake for 30-45 minutes. Let cool slightly before stuffing into your face.