Alex Peterson has a lot of local ingredients to play with in the kitchen, and sweet corn has inspired several fun dishes, from savory to sweet — Peterson once even made a sweet corn ice cream. One of her favorite ways to feature corn is in a souffle. And while it can be finicky, she says it’ll pay off for those who take their time. For the dish, Peterson likes to add goat cheese to an eggs-and-cream-base, incorporating fresh corn into the batter. “Don’t bump the oven,” Peterson warns. “Don’t get impatient and keep opening the oven. Don’t touch it, because it won’t rise.”

Sweet Corn Souffle | Makes 4 servings
Recipe courtesy of Zoe Fine Dining

INGREDIENTS
2 to 3 ears sweet corn, husked, cooked and kernels cut off
1/2 cup goat cheese
1/2 cup half-and-half
3 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoon fresh rosemary
Unsalted butter (for greasing ramekins)

DIRECTIONS
Preheat oven to 400 F. Combine eggs, cheese, corn, half-and-half and seasoning in a blender, and pulse for about 1 to 2 minutes until smooth. Add fresh rosemary and pulse until incorporated. Grease 4 small 1-cup ramekins. Fill each ramekin three-quarters of the way with corn mixture. Place ramekins on a baking sheet and bake for 25 to 30 minutes until puffy and golden. Serve immediately. 

Chef’s Note: This is a very simple version that allows the cook to prepare the dish ahead and refrigerate the unbaked mixture in the ramekins until ready to bake.