This Thanksgiving we are bringing you a couple of new side dish recipes straight from Rancho La Puerta’s culinary center, La Cocina Que Canta (“The Kitchen That Sings”). This yummy corn soufflé recipe is courtesy of Chef Barbara Pool Fenzl, who recently taught a few hands-on cooking classes at The Ranch. We can attest that this dish will bring a big bite of savory Southwestern flavors to your Thanksgiving table!
*Note: (Tepary beans are an ancient variety that can be purchased on-line from www.ranchogordo.com)
- 1 cup dried tepary beans
- 2 teaspoons salt
- 3 large ears fresh corn or 3 cups thawed frozen corn kernels
- 2 large poblano chiles, roasted, peeled, seeded, and coarsely chopped
- 1 cup chopped tomato
- ½ cup diced onion
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded and diced
- ½ cup chopped cilantro
- Salt and freshly ground pepper to taste
- 2 cups grated extra-sharp Cheddar cheese
- 8 egg yolks
- 8 egg whites
- Soak the beans in a medium saucepan covered with salted water for 1 hour. Drain and put beans back in the pan. Cover generously with water and bring to a boil over high heat. Add 2 teaspoons salt. Lower heat and simmer until beans are tender, about 1 hour. Drain and set aside. The beans can be made a day ahead, covered and refrigerated.
- Preheat oven to 400°F. Butter a shallow 3-quart baking pan (9-x13 inch).
- If using fresh corn, cut the kernels off the cob.
- In a food processor, combine the beans, poblano chiles, tomato, onion, lime juice, serrano, and cilantro. Pulse until all the ingredients are finely chopped; transfer to a large bowl and season with salt and pepper to taste. Stir in the cheese, corn, and egg yolks.
- Beat the egg whites with an electric mixer until they form soft peaks. Stir one quarter of the whites into the cheese/corn mixture. Gently fold in the remaining whites until they are just incorporated. Pour the mixture into the prepared dish.
- Bake until the soufflé is puffed and golden, about 20 to 25 minutes. Serve immediately.