Recipe By: Chef JJ’s Back Yard
Serving Size: 8
Unsalted butter, for rubbing
Freshly grated Parmesan cheese, for coating
Salt as needed
4 ears of corn, shucked
1/4 lb. thickly sliced bacon, cut crosswise into 1/3-inch strips
1 cup milk
Freshly ground pepper
3 large egg yolks
6 ounces shredded swiss cheese
1/2 teaspoon chopped thyme
6 large egg whites
1. Preheat the grill to 325° using indirect heat. Generously butter normal size muffin tins and coat them with the Parmesan. Roast the corn on indirect heat until the corn is tender and brightens slightly in color.
2. Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
3. Using tongs, transfer the corn to a plate. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels a the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, swiss and thyme. 4.Cover with plastic wrap and let cool to room temperature.
5. In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared tins and bake for 15 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.
This recipe was featured in our Ribs class on May 7, 2012