Zucchini and Sweet Corn Souffle – Guest Blogger Kudos Kitchen by Renee

Hi Everyone!

I am very excited to bring to you my guest blogger Renée from Kudos Kitchen by Renee.  I love Renee’s blog and I was so excited when she told me she would do a guest post for me.  Renée’s blog has so many wonderful recipes like her Buffalo Chicken Pizza that I need to try, Cherry BBQ Sauce, Pulled Pork Sandwiches and so much more.  I’m just sharing with you my personal favorites!  I really need to try the pizza!  Like right now!!  I want to give a BIG thank you to  Renée for guest posting for me.  So I am going to let Renée take it from here!!

I’d first like to take a moment to thank Jennifer for welcoming me as a guest poster on her wonderful Peanut Butter and Peppers blog, and for the opportunity to share one of my favorite new recipes with you, her readers. I hope you’ll all enjoy this Zucchini and Sweet Corn Soufflé that I’ve made for just this occasion and I hope you will make it in your own home kitchen this summer when all the lovely garden zucchini and sweet corn is in abundance, and in season.

If the thought of making a soufflé is a little intimidating and daunting, I hope to take your fears away and show you how you can, and will, be successful with this light and airy summer soufflé. This soufflé will even delight the non-vegetable lover as its taste is sweet and buttery with the mildest hint of nutty Swiss cheese in every single bite.

Here are the step by step pictures.  The shredded zucchini

Sauteing the vegetables and adding the swiss cheese

Mixing up the eggs and putting it all together

All mixed up and ready to go in the oven

ZUCCHINI AND SWEET CORN SOUFFLE

 

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Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

 

A light, healthy souffle made zucchini and corn with a hint of sweetness, buttery goodness and swiss cheese in every bite. The perfect breakfast or dinner.

Serves: 10 -12

Ingredients

• 3 small zucchini, shredded (about 3 cups)
• 3 teaspoons salt, divided
• 6 tablespoons butter, divided
• 2 ears sweet corn, husked with silks and kernels removed (about 2 cups kernels)
• 2 scallions, chopped
• 6 tablespoons all-purpose flour, divided
• ¼ teaspoon black pepper
• 1¼ cup warm milk
• 6 eggs at room temperature, separated into 2 medium sized bowls with yolks and whites
• 1 cup shredded Swiss cheese

Instructions

1. Preheat oven to 350 degrees.
2. Place the shredded zucchini in a colander and sprinkle with 1 teaspoon salt. Allow the zucchini to drain approximately 30 minutes. Squeeze the remaining liquid from the zucchini and place on paper towels to blot dry. *Note - the zucchini needs to be very dry in order for this soufflé to rise well, so don't rush these drying steps.
3. In a large sauce pot, melt 5 tablespoons butter over medium/high heat. Add the corn, scallions, dried zucchini, 2 teaspoons salt and pepper. Sauté together, stirring occasionally, for 3-5 minutes.
4. Stir 5 tablespoons of flour into the corn and zucchini mixture. Cook for at least 60 seconds, stirring constantly.
5. Slowly stir in the warm milk and continue to cook and stir until thickened.
6. Into the bowl with the egg yolks, add about 3 tablespoons of the hot zucchini mixture, and stir to combine.*Note - this step is important to temper the eggs and bring them up temperature so they don't curdle when you add them into the hot zucchini mixture. Don't omit this step!
7. Add the egg yolk/zucchini mixture into the sauce pot with the zucchini and corn. Stir well.
8. Remove the pot from the heat and stir in the shredded Swiss cheese.
9. Meanwhile, in the bowl of a stand mixer (or in a large bowl with a hand mixer) whisk the egg whites on high speed until stiff (approximately 3-5 minutes).
10. With a rubber spatula, gently fold ¼ of the egg whites into the zucchini/corn mixture until almost combined.
11. Gently fold in the remaining egg whites, being careful not to deflate the mixture.
12. Prepare a 2½ quart soufflé dish by buttering and lightly dusting with the remaining 1 tablespoon flour. Tap out the excess flour.
13. Pour the soufflé mixture into the prepared soufflé dish and bake in a preheated oven to 55-60 minutes or until the top is puffed and the center is browned and appears set.
14. Serve immediately!

Nutrition Information

Serving size: 1 serving

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Be sure to prepare this Zucchini and Sweet Corn Soufflé when you want to impress and delight your family and friends, but be ready to serve it when it’s at its finest, right out of the oven, and it’s all puffed up and lovely. Remember, a soufflé waits for no one, so gather everyone around when you take it out of the oven because you won’t want to miss hearing all those delicious oohs and aahs anyway!I hope you’ve enjoyed this recipe as much as I’ve enjoyed bringing it to you!

Until we eat again,

Renée

You can find Renée at the following:

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