Fresh corn on the cob is delicious just as it is, cooked quickly in boiling water then eaten with a dab of butter and sprinkling of salt. But if you want to try something new, this recipe for a corn and zucchini souffle will make a different vegetable to go with meat or chicken cooked on the grill.
As with other souffles, serve this one right from the oven if you want it to be puffed as high as possible. It will fall after a few minutes, but it will taste just as good.
In most areas of the country, corn season runs well past Labor Day, so there is still plenty of time to enjoy it. Corn and Zucchini Souffle 1 cup corn kernels 2 cups zucchini, washed and grated, unpeeled 5 tablespoons butter 1/4 cup chopped green onion 3 tablespoons flour 1/3 teaspoon pepper 1/4 teaspoon nutmeg 1 cup milk 4 eggs, separated 1/2 cup shredded Swiss cheese
Saute corn and zucchini in only 2 tablespoons butter for 5 minutes. Stir in onion and set aside.
Heat 3 tablespoons butter in a large saucepan. Blen in flour, salt, pepper and nutmeg. Cook until smooth and bubbly. Add milk gradually. Sitr and cook over medium-low heat until mixture thickens. Cook 1 minute. Remove from heat.
Beat egg yolks into a bowl, then gradually stir into hot mixture. Add sauteed corn and zucchini mixture; stir in shredded cheese.
Beat egg whites until stiff. Blend one-third of egg whites into milk mixture. Carefully fold in remaining whites until no white streaks remain.
Pour into greased, flour dusted, 2 quart souffle dish or casserole. Bake at 350 degrees F. 50 to 60 minuts, or until puffy and golden brown on top. Serves 6.