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Delicious Corn Souffle Recipe

Delicious Corn Souffle Recipe: Light, Fluffy Comfort Awaits

This delicious corn souffle recipe brings the comfort of home-cooked meals with a light and fluffy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Souffle Base
  • 1 cup Fresh Corn Substitution: frozen corn, drained.
  • 1 cup Whole Kernel Corn Must be drained well to avoid excess moisture.
  • 1 cup Creamed Corn Keep liquid as it’s essential for consistency.
  • 4 large Eggs Separated for different roles, important for achieving airy texture.
  • 1 cup Milk (Whole) Any milk variety can work, adjust fat content for desired creaminess.
  • ½ cup Heavy Cream Optional but recommended for a luxurious taste.
  • 4 tablespoons Butter (Unsalted) Ensure it’s of good quality for best flavor.
  • ¼ cup Flour (All-purpose) Avoid whole wheat, which can be dense.
  • 1 tablespoon Sugar Optional based on sweetness of corn.
  • 1 teaspoon Salt Use fine sea salt for better dissolution.
  • ½ teaspoon White Pepper Black pepper can be used if preferred.
Flavor Enhancers
  • 2 tablespoons Chives Substitution: green onions.
  • ½ teaspoon Cayenne Exclude for a milder souffle.
  • 1 cup Cheddar Cheese Substitution: other cheeses can be used for different flavor profiles.
  • 1 teaspoon Thyme Substitution: any fresh herb can be used.
  • 1 small Jalapeño Exclude for a non-spicy version.

Equipment

  • medium saucepan
  • Souffle dish
  • mixing bowl
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and butter a 1.5-quart souffle dish.
  2. In a medium saucepan, melt the butter over medium heat until frothy. Stir in the flour to create a roux.
  3. Gradually whisk in the milk and heavy cream, cooking until thickened.
  4. Mix in the fresh corn, whole kernel corn, and creamed corn along with the seasonings.
  5. Separate and add the egg yolks to the corn mixture, then whip the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the corn mixture until just combined.
  7. Pour the mixture into the souffle dish and smooth the top.
  8. Bake for 30 to 35 minutes until golden brown and risen.
  9. Check for doneness with a knife, then cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure egg whites are at room temperature to maximize volume. Avoid over-mixing when folding to retain airiness.

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