Description
This Sweet Corn Soufflé is a light and fluffy baked dish that combines fresh or frozen corn with creamy dairy and eggs to create a delightful, savory soufflé. Perfect as a side or a comforting snack, it features a tender corn custard base folded gently with whipped egg whites, baked to golden perfection and garnished with fresh herbs.
Ingredients
Scale
Soufflé Base
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 large eggs (separated)
- 1/4 cup grated cheddar cheese or Parmesan (optional)
Garnish
- Fresh chives or parsley
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish thoroughly to prevent sticking.
- Make corn puree: Blend 1 cup of the corn kernels with the milk in a blender until the mixture is smooth and creamy.
- Cook roux with corn puree: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for one minute to form a roux. Slowly whisk in the corn puree and cook, stirring frequently, until the mixture thickens into a smooth custard.
- Add cream and seasonings: Stir in the heavy cream, sugar, salt, black pepper, cayenne pepper (if using), and the remaining 1 cup of whole corn kernels. Remove the saucepan from heat and allow the mixture to cool slightly.
- Incorporate egg yolks and cheese: Whisk the egg yolks until smooth and mix them into the cooled corn mixture. If desired, fold in the grated cheddar cheese or Parmesan for added richness and flavor.
- Whip egg whites: In a clean bowl, beat the egg whites with the baking powder until stiff peaks form, creating a light, airy meringue.
- Fold egg whites into corn mixture: Gently fold the beaten egg whites into the corn mixture in batches, being careful to maintain the airiness and avoid deflating the soufflé base.
- Bake soufflé: Pour the finalized mixture into the prepared soufflé dish. Bake in the preheated oven for 30-35 minutes until the soufflé has puffed up and the top is a beautiful golden brown.
- Garnish and serve: Remove the soufflé from the oven, garnish with freshly chopped chives or parsley, and serve immediately to enjoy its light texture at its best.
Notes
- For the best soufflé rise, ensure the egg whites are beaten to stiff peaks and gently folded in.
- If using frozen corn, make sure it is fully thawed and drained to avoid excess moisture.
- Optional cheese adds a savory depth but can be omitted for a dairy-light version.
- Serve immediately as soufflé can deflate quickly after baking.
- Adjust cayenne pepper to your preferred spice level or omit for a milder taste.
