Wisconsin native Michael White is the executive chef and partner of three restaurants: Convivio, Alto and his newest venture, Marea. In 2010, Chef White and Marea received the James Beard Award for Best New Restaurant in the Country. White is also the most Michelin Star-holding chef in New York City. He is the author of the book Fiamma: The Essence of Contemporary Italian Cooking.
Ingredients:
• 1 15.25 ounce can whole kernel corn
• 2 15.25 ounce cans cream style corn
• 2 large eggs, beaten
• 2/3 cup whole milk
• 1 teaspoon sugar
• 1/2 sleeve of saltine crackers, crushed (about 13 crackers)
• Salt and pepper to taste
Preparation:
1. Preheat oven to 350 degrees.
2. Empty both cans of corn into a medium bowl. In a separate bowl, beat eggs and add milk.
3. Combine milk/egg mixture with corn. Add sugar. Add crushed crackers and season mixture with salt and pepper to taste. Mix until combined and place in a greased soufflé baking dish.
4. Bake corn soufflé custard for 30-35 minutes until set. Serve.
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