August means corn here in the Midwest. Even with drought plaguing much of the Corn Belt, I have found that sweet corn prices have not jumped through the roof...yet. One can only hope that our farmers can salvage something out of this dry growing season.
I hope we can do sweet corn growers proud with this dish. I made a few adjustments to the original recipe. While basil and jalapeño were prominently featured in the original recipe, I wanted to highlight the sweetness of the corn and the creaminess of the cheesy custard. Basil can be assertive in flavor while jalapeño can be inconsistent on the scoville scale. Instead, I add fresh chives to replace the fresh herb and cayenne to provide a spicy kick to the dish. I also mix in a tad of cornmeal to add to the corn pudding base. Once you get the texture and flavor in every bite of this souffle, I am sure you'll be pairing it up as a side with several main dishes in your repetoire.Printable Recipe
Creamy Corn Pudding Souffle