Southwest Corn Souffle
Dive into the bold flavors of the Southwest with this irresistibly light and airy Southwest Corn Soufflé. This savory baked dish combines sweet corn kernels, smoky roasted green chiles, and sharp cheddar cheese with a touch of smoked paprika and ground cumin for an explosion of Tex-Mex-inspired flavor. Whipped egg whites lend the soufflé its signature fluffy texture, while a hint of sugar balances the savory spices. Perfect as a side dish or a show-stopping brunch centerpiece, this recipe is surprisingly easy to prepare and bakes to golden perfection in just 35 minutes. Serve it fresh from the oven with a sprinkle of fresh cilantro for a beautiful finish that complements its rich, hearty flavors.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 units large eggs
- 1.5 cups corn kernels (fresh, canned, or frozen and thawed)
- 0.5 cup roasted green chiles, diced
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon sugar
- 0.5 teaspoons kosher salt
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons ground cumin
- 0.25 teaspoons baking powder
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 1.5 to 2-quart soufflé or baking dish with butter or cooking spray.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute to create a roux.
Slowly pour in the milk while whisking to prevent lumps. Continue to cook, whisking constantly, for 2-3 minutes, until the mixture thickens. Remove from heat and allow to cool slightly.
In a large mixing bowl, separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks lightly, then slowly stir them into the cooled milk mixture.
Stir in the corn kernels, roasted green chiles, shredded cheddar cheese, sugar, salt, smoked paprika, cumin, and baking powder until evenly combined.
Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. Fold one-third of the beaten egg whites into the corn mixture to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate them.
Pour the soufflé mixture into the prepared dish and smooth the top with a spatula.
Bake for 30-35 minutes, or until the soufflé is puffed up, golden brown on top, and just set in the center. Avoid opening the oven door while baking to prevent the soufflé from collapsing.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired and serve immediately.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 8.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 202 mg | 16% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 287 mg | 6% | |
*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.
