My father kept a vast vegetable garden behind our house in Northeast Ohio and eating that totally fresh produce spoiled me for life. It was a half-acre plot, the same sort of garden my Italian grandfather had tended, a patch that began to feed us strawberries in the spring and carried us into summer with corn and zucchini.
During the season, my mother would send us to pick the ripest fruits or vegetables. My favorite days were corn days. While we were out picking and shucking, my mother would put a pot of water on the stove to boil. Ten minutes later, we'd be at the dinner table, slathering butter on the corn and sprinkling the ears with salt. It was like biting into crunchy sunshine. I never missed a kernel and one ear was never enough. The season always ended too soon.
In the years that have followed I have found that it’s easy to grow your own vegetables. Local nurseries offer a wide variety of seedlings. Make sure to plant them in a sunny spot, with rich dirt amended by compost if necessary. With regular watering and weeding, the seedlings will yield a bountiful harvest. Whether in a container on the patio, or a vegetable patch in a suburban backyard, this kind of freshness is within reach and makes for the best family meals.
While it is still just a little early for fresh picked local corn here in Delaware, markets are offering southern corn this time of year and the New Jersey harvest is just a month away, so get started dreaming of its mouthwatering goodness with this easy to make side dish.
My friends and I at Sunday Supper Movement are celebrating the delights of healthful garden produce and are happy to be partnering with sponsor American Family Insurance to bring our readers a collection of recipes made with spring produce. Enjoy!
Individual Indian Corn Pudding Souffles
(Serves 6)
2 C corn kernels (cut from about 4 medium ears of sweet corn)
2/3 C milk
2/3 C heavy cream
2 Tbs butter, unsalted
2 Tbs Masa harina or flour
1/2 Tsp salt
1/4 cup green chiles, chopped
¼ cup shredded cheddar cheese
4 large eggs, room temperature, separated
Preheat oven to 400 degrees. Butter six 8 oz ramekins.
In a medium saucepan, heat the chiles and corn in a scant amount of water over medium-high heat for 5 minutes until simmering. Lower flame and continue to simmer for 2 minutes. Take off heat and let cool slightly.
In a blender or food processor, purée half of the corn mixture. Add it back to the reserved (unprocessed) corn mixture.
In another medium saucepan, melt the butter over medium heat. Add the Masa or flour and whisk for two minutes. Slowly whisk in milk/cream until thickened, one minute. Whisk in salt. Remove from heat and let cool five minutes. Whisk in egg yolks and continue to cool, about 15 minutes. Add the corn mixture.
In a clean, non-reactive bowl, use a hand mixer to beat the egg whites with a pinch of salt until firm peaks form. Gently fold the whites into the corn mixture.
Spoon the mixture into the prepared ramekins. Sprinkle shredded cheese on top. Set in a small casserole and add water to reach about a third up the sides of the ramekins. (This creates a water bath to cook the soufflé gently and evenly.) Bake for 25-30 minutes, until puffed, browned, and slightly soft in the centers.
Remove from heat and serve while warm as a side dish with dinner.
Sunday Supper Recipes from the Garden Collection
- 3 Cheese Naan Pizza with Sausage, Mushrooms, and Arugula by Neighborfood
- Asparagus Penne with Bacon Cream Sauce by Country Girl In The Village
- Basil, Honey and Walnut Gelato by The Girl In The Little Red Kitchen
- Chimichurri Skirt Steak by Magnolia Days
- Garden Foccacia by The Not So Cheesy Kitchen
- Greek Stuffed Tomato by Yours And Mine Are Ours
- Grilled Shrimp with Grilled Sweet Peppers by Daily Dish Recipes
- Herbed Chicken Kabobs by Momma's Meals
- Individual Indian Corn Pudding Souffles by Delaware Girl Eats
- Lemon Herb Slow Cooker Roast Chicken by Cupcakes & Kale Chips
- Quinoa Tabbouleh by Supper for a Steal
- Rosemary and Lemon Chicken Thighs with Asparagus by Bobbi's Kozy Kitchen
- Rosemary Cornbread by Alida's Kitchen
- Salmon Peppers and Onions by Family Foodie
- Spinach Pasta with Roasted Red Pepper Sauce by Cindy's Recipes and Writings
- Strawberry Basil Pasta Salad by Peanut Butter and Peppers
- Summer Pasta Puttanesca by That Skinny Chick Can Bake
- Summer Vegetable Lasagna by Hezzi-D's Books and Cooks
- Tortellini with Garden Fresh Pesto by The Foodie Army Wife
- White Bean Cilantro Chopped Vegetable Salad by Shockingly Delicious
Please follow the Choose Dreams Pinterest Board featuring recipes from the gardens of Sunday Supper members.http://www.pinterest.com/thesundaysupper/recipes-from-the-garden-choosedreams/
You can also follow American Family Insurance on social media sites including:
Website: http://www.amfam.com
Linkedin: http://www.linkedin.com/company/american-family-insurance
Youtube: http://www.youtube.com/user/amfam/custom
Google+: https://plus.google.com/u/0/+amfam/posts
Twitter: https://twitter.com/amfam
Facebook: https://www.facebook.com/amfam
Pinterest: http://pinterest.com/amfaminsurance/
This post is sponsored by American Family Insurance. All opinions are my own
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