Sweet Corn, Cheddar, and Chive Gougères | Favorite Corn RecipesPhoto Credit : Adam DeTour
Traditionally these French cheese puffs are made with Gruyère, but here we use cheddar and add sweet corn and chives. Gougères have an airy, eggy texture similar to that of popovers.
½ cup (1 stick) unsalted butter
1 cup whole milk
1 cup all-purpose flour
5 large eggs
1 cup fresh sweet corn kernels
2/3 cup grated sharp cheddar
½ cup chopped fresh chives
¾ teaspoon table salt
¾ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 large egg yolk and grated sharp cheddar, for garnish
Preheat oven to 400°. Set racks to the upper and lower third positions. Line two baking sheets with parchment.
In a medium heavy-bottomed pot over medium-high heat, melt the butter in the milk and cook, stirring, until the edges begin to bubble. Whisk in the flour; as the mixture thickens, stir with a wooden spoon until the dough begins to form a ball and pull away from the sides of pot (about 3 minutes).
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), and beat in the 5 eggs, one at a time, on medium speed. Stir in the corn kernels, 2⁄3 cup cheese, chives, salt, pepper, and nutmeg.
Drop the batter onto the baking sheets in heaping tablespoon-size mounds, leaving about 1 to ½ inch between each. Brush each with egg yolk and sprinkle with cheese. Bake until puffed and golden, 20 to 25 minutes, turning pans halfway through cooking. Remove from oven, and pierce each puff with a knife to release steam. Serve warm.