Twice baked Corn Souffle with Bush Tomato and Ginger, Lime & Chilli Flavour Pearls

Twice baked Corn Souffle with Bush Tomato and Ginger, Lime & Chilli Flavour Pearls

A Souffle that can be made ahead of time! This recipe is a beauty. Twice baked Corn Souffle with Bush Tomato and Ginger, Lime & Chilli Flavour Pearls is a rich yet light dish using delicious Sweet Corn flavoured with a little Jalapeno. Adding both Bush Tomato AND Ginger, Lime & Chilli Flavour Pearls for a fresh tasty burst with every mouthful.

It’s a great dish to enjoy as a starter or light lunch. We served ours with a simple leaf Salad. With the Souffle being baked twice there is definitely less stress worrying about a sunken Souffle at the last minute! You can bake them the day prior to your event and simply bake again when your guests arrive. 

What you’ll need – serves 4 – 6

• Ramekins or Souffle dish aprox 200ml size ea
• Butter to grease ramekins
• 450g Sweet Corn kernels – sliced off fresh cobs or frozen or drained from tin
• 450ml Thickened Cream
• 1 or 2 fresh Jalapenos or Green Chillies – fine dice
• 40g Butter
• 40g plain Flour
• 4 large Eggs – separated
• 120g Cheddar or similar hard Cheese finely grated 
• Salt & Pepper
• 1/2 tsp Smoked Paprika
• Double Cream – allow aprox 1 tablespoon per Souffle
• Oven proof dish or bowls to serve
• Bush Tomato Flavour Pearls
• Ginger, Lime & Chilli Flavour Pearls

To do

Set your oven to 200c. Grease the Ramekins/Souffle dishes with some Butter and put into a shallow baking dish. We will be cooking these in a water bath so ensure that it is at least the same depth as the Ramekins. Give the serving dishes a light grease too and set them aside.

Put the Cream and Corn Kernels in a small pot and gently simmer until the corn is tender. Once tender, blend the mix until smooth. Push the puree with a spatula through a mesh sieve/strainer into a bowl. Discard the debris. 

Next

Melt the Butter in a saucepan over a medium heat, add in the diced Jalapeno then add in the Flour to make a Roux. Cook this for a couple of minutes, stirring constantly. Add in the corn mix, bit by bit whilst stirring constantly to achieve a smooth thick mixture. Remove from the heat. Season this mix well and add in the Smoked Paprika too. When the mix has cooled a bit mix in the Egg Yolks and 3/4 of the grated Cheese (a little goes on top later).

Whip the Egg Whites to soft peaks in another bowl. Mix a spoonful of the whites into the Corn mix to loosen it up a bit then fold the remainder of the whipped Whites through the Corn mix gently. Pop the kettle on. Divide the mix evenly between the Ramekins. Pour boiling water into the tray to come halfway up the sides of the Ramekins. Bake for aprox 25 minutes. They will have risen evenly and be lightly coloured.

Carefully remove the tray from the oven. Using a lifter, lift out each Souffle to cool on a rack for a few minutes. They will sink a little bit. Once they are cool enough to handle, run a small knife around the edge of each Ramekin and carefully tip out each Souffle. Put each one into the lightly greased serving dishes. These are ready to be set aside until required. 

To serve

Simply top each Souffle with a tablespoon of Double Cream and some Cheese put the dishes into the Oven for around 20 minutes. They will puff up and become golden. 

Just before serving add a combination of Bush Tomato and Ginger, Lime & Chilli Flavour Pearls. The combination of flavours is lovely with the Sweet Corn.

Until next time

From the Peninsula Larder Team

“ I tried to tell a joke about soufflés, but it fell flat.”  

– Unknown