IHCC November Potluck Corn Souffle

Before I joined I Heart Cooking Clubs I had not heard of Jacques Pepin, shocking I know.  In October’s Parade Magazine I found this recipe for Corn Souffle by Jacques Pepin. It also included information about his new cookbook Heart & Soul in the Kitchen and his new cooking show of the same name on PBS.

This souffle includes corn, Gruyere cheese, half and half, eggs, poblano or jalapeno pepper, salt and pepper.  Since summer corn had long been gone I used frozen corn which worked just fine. This was a nice change for a side dish. They had a little kick from the peppers. I might try these again in the summer when fresh corn is available.

To see what other members made this week go here.


10 Comments Add yours

  1. I've made a cheese souffle before but I haven't been brave enough to try one with vegetables. This one sounds delicious!


  2. That corn souffle looks wonderful – would be a great side dish with a grilled chicken.


  3. I like eating souffle but have not made one with corn before. It sounds delicious! Even though I've heard of Jacques Pepin, I've only started to cook from his recipes via IHCC! 🙂


  4. Zosia says:

    That looks beautiful! Leave it to Jacques to come up with a Tex-Mex inspired French souffle – delicious fusion cuisine.


  5. flour.ish.en says:

    I love the sweetness of corn. What a brilliant idea to make a souffle, adding more creaminess and cheesy goodness to a dish.


  6. Thanks for sharing. 🙂


  7. Grace Phua says:

    Corn souffle is something I haven't tried before though souffles aren't new to me. I'm sure it must have tasted really yummy 🙂


  8. I just got Heart and Soul in the Kitchen so I must mark this one to try. Love the little kick combined with that delicious Gruyere. Yum! 😉


  9. Kim says:

    Jacques Pepin's recipes are always perfection! I love the sound of this one with Gruyere (my favorite cheese thanks to Jacques) and some jalapeno for heat. I would love to put a big scoop of this on my plate:)


  10. TeaLady says:

    Love the idea of the gruyere cheese. I bet it was delicious.


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