Corn Souffle

[Roxanne 21]

Issue 4 page 14

I made this as the "perfect side dish" for tonights dinner. I am a bit ambivalent...here is my quandry. The flavors and ingredients are ones that we like. Even though there is a lot of work with this recipe, it wasn't too bad, just a bit messy. Anyway, I made the recipe as given and we found it a bit on the heavy side---like a lead balloon in places. Tasted okay and looked pretty....

I think if I should try this again, I will beat the egg whites separately (as in a true souffle) and fold in as the last step.

I would also blanch the husks a bit longer---make them really limp!!!

Anyone else do this recipe? Advice????

[DFen911]

I haven't tried it yet, but I am surprised they didn't have you do that with the egg whites in the first place. Maybe an error on their part.

[cjs]

Have not tried this one either, good idea to whip the whites separately. I'm not home, so can't check out what "blanch the husks a bit longer---make them really limp!!!" means to the recipe. interesting.