by Francesca Patterson
This week I’m serving up a little bit of Thanksgiving in July! This soufflé has been a part of our dinner table every November, adding perfect sweetness, crunch, and color to our plates. I was instantly inspired to try it out with the huge, freshly picked green bell peppers and sweet corn we had at the stand, which is something we can never get at the end of November. This recipe turned out better than ever because it had that undeniable burst of homegrown flavor that you just can’t replicate. I was really looking forward to these leftovers, but the dish was basically licked clean with a bottle of hot sauce by my dinner guests. I served this dish with garlic basil shrimp and a salad and it was a deliciously sweet and savory accompaniment.
2 cups fresh corn (shucked, cut off the cob)
1 medium yellow onion (diced)
1 green bell pepper (diced)
3 tbsp butter or margarine
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground mustard
dash of black pepper
3/4 cups milk
- 2 tbsp all purpose flour
1 egg (slightly beaten)
1 cup Ritz crackers (finely ground)
- Preheat oven to 350 degrees
- Heat two tablespoons of butter on medium-high in a large pan. Add in onion and green bell pepper and cook for about 4 minutes, until slightly tender. Stir in flour, salt, paprika, mustard, and pepper. Stir constantly until flour is completely mixed and it begins to bubble.
- Remove from heat and add milk while stirring constantly. Bring to a boil and stir for 1 minute, until reduced, and then stir in corn and egg. Pour this into an ungreased baking dish. Sprinkle ritz cracker topping in a thin layer on top.
- Bake for 45 minutes, and let cool on a rack for about 5 minutes before serving.
Ritz Cracker Topping:
- Pulse about 10 crackers in a food processor or blender until in crumbles.
- Melt 1 tablespoon of butter and mix in crumbled Ritz cracker