YumYum Divas YumYum Recipes: Corn Souffle in Heirloom Tomato Cup, contributed by TwinLakesChef

Recipe Title: Corn Souffle in Heirloom Tomato Cup

Contributed by: TwinLakesChef

Note from the Diva
This is a newly written recipe; suggested baking time is a variable.

List of Ingredients
2 T butter
3 ears sweet corn or 1 1/2 cups frozen corn, thawed
1 tsp minced fresh rosemary (1/2 tsp dried, crumbled)
1/2 tsp White pepper

3 T butter
3 T flour

1/2 cup milk
3 egg yolks

3 egg whites
pinch of salt
Pinch of cream of tartar

6-8 hollow tomatoes (Striped Cavern, Yellow Stuffer)

Preparation
Preheat oven to 425 degrees F.

Melt 2 T butter in skillet over medium heat; add corn that has been cut off the cob, rosemary, and white pepper. Saute until fresh corn is cooked, about 5 minutes. If using frozen corn, heat until thawed and warmed through. Set aside. Tweak Add 1/8 tsp cayenne.

Melt 3 T butter in medium saucepan over medium-low heat. Whisk in 3 T flour and let foam 3 minutes, stirring constantly. Whisk in milk. Increase heat to medium-high and stir until mixture boils and thickens. It should be very thick but you can add as much as 1/4 additional if needed. Remove from heat and whisk in egg yolks one at a time. Stir in corn mixture and set aside to cool.

With an electric mixer, beat egg whites, salt & cream of tartar until stiff peaks form but not dry. Take 1/4 of the whites and fold into the very thick corn mixture to lighten it up a bit. Then very carefully fold the corn mixture into the remaining whites, being careful not to deflate.

Carefully pile into hollow tomatoes and bake in preheated oven.

Tweak When bringing out of the oven sprinkle a bit of your favorite cheese over the top.





Cooking Time & Temperature
425 degrees F for 35 minutes or until knife comes out clean when inserted in center.

Number of Servings: 6-8

Cookbook Category
Vegetables

Special Equipment Needed: Electric mixer

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe
Yes!

Image
(Image by TwinLakesChef)
"Almost a paste."
[ Comment ]

Image
(Image by TwinLakesChef)
"Going into the Oven"
[ Comment ]

Image
(Image by TwinLakesChef)
"Ready to serve!"
[ Comment ]

Posted by TwinLakesChef on Jul 12, 2010 6:34 AM CST:
We made this again last night for dinner. We like it better every time we have it. We only have 3 stuffer tomato shells left in the freezer so we'll have to wait until Fall when we harvest them again!

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