recipe 
yields
6 servings
2 cups shucked sweet corn, preferably local
1 cup diced onion
1 tablespoon chopped thyme
½ tablespoon garlic, minced
Salt and pepper to taste
Thyme leaves, for garnish
8 ounces Ted’s Butcherblock brand pimento cheese (or preferred brand)
2 cups heavy cream
10 eggs, preferably local
3 tablespoons salt
½ tablespoon pepper
¼ cup all-purpose flour
1 tablespoon sugar
½ pound Benton’s bacon, diced
1 large onion, diced
1 tablespoon garlic, minced
½ cup brown sugar
⅛ cup bourbon
½ cup cider vinegar
1 tablespoon chopped canned chipotle
Salt and pepper to taste
Corn Chili
Soufflé Base
Benton’s Bacon and Chipotle Chutney
steps
Corn Chili and Soufflé Base
- Sauté all corn chili ingredients over medium heat until tender. Set aside to cool.
- Grease either 6 large (6-ounce) soufflé ramekins or muffin tins with butter or cooking spray.
- Place all ingredients for soufflé base in blender and blend on high speed for 30 seconds.
- Add half of corn chili mixture and blend well.
- Pour into ramekins or muffin tins, leaving ¼ inch at top. Sprinkle with remaining corn chili mixture and a few thyme leaves. Bake at 325 degrees for twenty minutes, or until set.
- Spoon chutney over soufflé or serve on the side. What is Chutney?
Benton’s Bacon and Chipotle Chutney
- Render the bacon in a sauté pan over low heat until crispy.
- Add the chopped onion and sauté over medium heat until translucent. Add the minced garlic, lower the heat, and cook until translucent.
- Add the bourbon and reduce until no liquid is left. Add the brown sugar and vinegar, reduce by half.
- Add the chipotle and cook while stirring for three more minutes. Salt and pepper to taste.
Best as a heavy appetizer or as a light entree with a side salad
Date Published: 04.09.12
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- from Eva Keilty, formerly of Warehouse & Ted’s Butcherblock, Charleston, South Carolina
