Sweet Corn Sformato
September 7, 2024 • Side Dishes
I leave for my annual group trip to Italy (won’t you join me next year?) in about a week, so my mindset in the kitchen is definitely shifting to Italian. Sformato is similar to a soufflé, but it’s less persnickety and not as fluffy. This one is a rift on a recent NY Times recipe, but you can make all sorts of sformati with different vegetables.
This one is made in an 8-inch casserole dish, and will easily serve 6-8 people as a side dish. It’s a great way to use up all the corn that’s in season now, as well as your basil that’s probably ready to harvest. We had it as a side dish with BBQ ribs, but it’s also great for breakfast with some crispy bacon.
Sweet Corn Sformato
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Side Dish
Serves: 8
Ingredients
- 2 tablespoons butter
- 4-5 cups fresh corn kernels
- 2 tablespoons extra virgin olive oil
- 4 large eggs, separated
- 2 cups whole milk ricotta
- 2 tablespoons sour cream
- ½ cup half and half
- 1 teaspoon sea salt
- 1 cup grated Parmigiana Reggiano cheese
- 1-2 tablespoons minced fresh chives
- Basil pesto, for garnish
Instructions
- Prepare an 8x8 inch baking dish by coating the sides and bottom with butter. Preheat the oven to 350 degrees F.
- Heat the butter in a large skillet and when melted, add the corn. Cook for 2 minutes, then puree half of the cooked corn in a food processor with the olive oil. Put the corn and pureed corn in a bowl in the refrigerator to cool.
- Combine the egg yolks with the ricotta, sour cream, half and half, salt, cheese and chives. Add the cooled corn mixture and stir to combine well.
- Beat the egg whites until stiff peaks form, then fold into the corn and ricotta mixture. Gently put into the prepared baking dish and bake, uncovered, until set, about 45 minutes.
- Serve warm with pesto for garnish.