Corn Souffle
Elevate your side dish game with this golden and airy Corn Soufflé, a comforting blend of sweet corn, creamy cheese, and fluffy egg whites. This recipe combines simple pantry staples like canned sweet corn, cheddar, and parmesan cheese to create a rich, savory flavor with just a hint of sweetness. The velvety roux base, made with butter, flour, and milk, ensures a perfectly smooth texture, while whipped egg whites give the soufflé its signature light and airy rise. With just 15 minutes of prep time and a short 35-minute bake, this elegant dish is surprisingly easy to make yet impressive enough for holidays or dinner parties. Serve it warm and fresh out of the oven for a show-stopping side or light main course that melts in your mouth. Perfect for lovers of cheesy, baked corn recipes!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 3 large egg yolks
- 3 large egg whites
- 1.5 cups canned sweet corn, drained
- 0.5 cup grated cheddar cheese
- 0.25 cup parmesan cheese, grated
- cooking spray or butter for greasing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart soufflé dish or baking dish with cooking spray or butter, ensuring the sides are well-coated.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the milk, whisking continuously, and cook until the mixture thickens and becomes smooth, about 2-3 minutes.
Stir in the sugar, salt, and black pepper. Remove the saucepan from the heat and let the mixture cool slightly.
Separate the eggs, placing the yolks in one bowl and the whites in another. Add the egg yolks, one at a time, into the slightly cooled milk mixture and whisk until combined.
Fold in the sweet corn, grated cheddar cheese, and parmesan cheese into the yolk mixture until evenly distributed.
Using an electric mixer or a whisk, beat the egg whites in a clean, dry bowl until they form stiff peaks.
Gently fold the beaten egg whites into the corn mixture, one-third at a time, being careful not to deflate the whites.
Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
Bake the soufflé in the preheated oven for 30-35 minutes, or until it is puffed up, golden brown, and set in the center. Avoid opening the oven door during baking to prevent it from collapsing.
Serve immediately while the soufflé is still puffed and warm. Enjoy!
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 52.1 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1013 mg | 78% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
