Traditional Hispanic delicacies are much more than tortilla-wrapped dishes or fried doughs. “Corn Souffle” from “The Complete Mexican, South American & Caribbean Cookbook” by Jane Milton, Jenni Fleetwood and Marina Filippelli may become one of your new favorites, particularly with the cooler months approaching.
Serves 6
Ingredients:
6 tablespoons butter
11 ounces sweet potato, peeled and cubed
11 ounces pumpkin, peeled and cubed
Scant 2 cups frozen corn kernels, thawed
3 scallions, roughly chopped
5 ounces cheddar cheese, grated
5 eggs
Salt and ground black pepper
Directions:
- Preheat oven to 350 F. Using 1 tablespoon of the butter, grease an 11×7-inch baking dish. Cook the sweet potato and pumpkin in a pan of lightly salted boiling water for 10 minutes, until tender. Drain and set aside.
- Put 1½ cups of corn kernels into a food processor. Add the chopped scallions and process until smooth. Melt the remaining butter in a pan and stir in the corn-and-scallion mixture. Cook, stirring, over a low heat, for about 1 to 2 minutes.
- Add the cheese, stirring until it has melted. Season generously with salt and pepper. Remove from heat.
- Separate 3 of the eggs and add the remaining 2 eggs to the bowl containing the yolks. Mix lightly, and stir the yolk mixture into the pan. Add the sweet potato, pumpkin and remaining corn. Whisk the egg whites until stiff, and fold them into the souffle mixture.
- Transfer the mixture to the prepared dish and place the dish in a roasting pan. Pour in hot water to come halfway up the side of the dish and bake for 35 to 40 minutes, until golden. If the souffle still wobbles when shaken gently, cook for another 5 to 10 minutes. Leave to cool, then serve.
Tip: For the best results, whisk the egg whites with a pinch of salt in a clean glass or metal bowl. When they are very stiff and no longer slide around the bowl when it is moved, they are ready for use. TF149501
