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Author Notes: I just made it up. I like stuffed bell peppers and corn and thought I could combine the two. —zkbrock
- 6 Red bell peppers
- 4 tablespoons butter
- 1 cup sweet yellow onion
- 4 ounces canned green chilies
- 4 ears sweet corn
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground annatto
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 cup cornmeal
- 4 large eggs
- 2 cups heavy cream
- 1 tablespoon sugar
- 1 cup Gruyere cheese, shredded
- 1/4 cup green onion, chopped
- 3/4 cup grated Parmigiano Reggiano cheese
- Preheat oven to 350 degrees F.
- Spray a large cup muffin tin with cooking spray and set aside.
- Cut tops from bell peppers and remove cores.
- Parboil for 5 minutes. Drain.
- Place bell peppers in prepared muffin pan and set aside.
- Heat a large skillet over medium high heat.
- Add butter and onions and sauté 4-5 minutes, until onions are translucent.
- Cut corn kernels from cob and scrape cobs. Add corn kernels and scrapings to skillet with green chilies . Cook over medium heat for 8-10 minutes or until corn is tender.
- Stir in cilantro, cumin, thyme, annatto, cardamom and cornmeal. Cook and stir for 1-2 minutes or until slightly thickened.
- Remove from heat and allow to cool slightly.
- In a large bowl, whisk together eggs yolks, heavy cream, sugar and Gruyere cheese.
- In the bowl of a food processor, combine half of the corn mixture and half of the egg yolk mixture. Puree until smooth.
- Mix the puree with the remaining egg yolk mixture and remaining corn mixture.
- Beat egg whites until stiff and fpld into corn mixture along with green onions.
- Spoon mixture into bell pepper shells.
- Top with Parmigiano Reggiano cheese and bake for 45 - 50 minutes at 350 degrees F or until soufflés have puffed up and are well browned.
- Allow to cool slightly before serving.
- This recipe was entered in the contest for Your Best Corn off the Cob
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