Okay, friends, let me tell you about something truly special: my family’s recipe for **corn soufflé**. If you love corn bread, imagine that, but somehow even more decadent and fluffy – almost like a savory cloud. Seriously, I’ve been making this for years, tweaking it here and there until it reached absolute perfection. This isn’t your average side dish; it’s a star, a showstopper, the kind of thing people rave about and ask for the recipe for. It’s so easy even I, who sometimes struggles to boil water, can pull it off effortlessly! I’ve even tricked myself into feeling like a fancy chef when I make this, which is always a good feeling!
What is Corn Soufflé?
So, what *is* a **corn soufflé**, anyway? Think of it as a cross between a creamy corn pudding and a light-as-air soufflé. It’s essentially a baked dish made with corn, eggs, milk, and a little bit of flour to bind it all together. But it’s not just a simple casserole. The egg whites are beaten separately and folded in, giving it that signature airy texture. The result is a dish that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. It’s got a subtle sweetness from the corn, balanced by the richness of the dairy. I usually serve it warm, straight from the oven, but it’s also surprisingly good cold the next day (if there’s any left!).
Why you’ll love this recipe?
There are so many reasons why you’ll fall head-over-heels for this **corn soufflé** recipe. First and foremost, the flavor is incredible. You get that sweet, corny goodness, a hint of richness from the dairy, and a beautiful light texture that just melts in your mouth. I always use fresh corn when it’s in season, but frozen works just as well – and it makes this dish a year-round treat! What I love most about this is how deceptively simple it is to make. It looks and tastes fancy, but it’s actually incredibly forgiving. You don’t need any special equipment or fancy techniques. Plus, it’s super cost-effective! Corn is a relatively inexpensive ingredient, and you probably already have most of the other ingredients in your pantry. One of the best parts, in my humble opinion, is the versatility. Serve it as a side dish with grilled chicken or steak, or as a vegetarian main course with a side salad. It’s even delicious cold as a light lunch. I’ve also been known to sneak a spoonful or two straight from the fridge – don’t judge! This is far better than any store bought casserole you will find. Seriously, give this one a try and you’ll never buy frozen food again.
How to Make Corn Soufflé
Quick Overview
Making this **corn soufflé** is easier than you might think! Essentially, you’ll mix the dry and wet ingredients separately, then gently fold in whipped egg whites to create a light and airy batter. The key is to not overmix, preserving that wonderful fluffy texture. I promise, even if you’ve never made a soufflé before, you can totally nail this. The biggest trick is not to worry too much. Cooking isn’t an exact science after all!
Ingredients
For the Main Batter:
* 4 ears of fresh corn, kernels cut from the cob (about 3 cups), or 3 cup frozen corn thawed and cooled. If you’re using frozen, make sure to get a good quality brand – it really makes …
* 1 cup milk. Whole milk gives the best richness, but you can use 2% or even almond milk in a pinch. I’ve even experimented with coconut milk, which adds a subtle sweetness. I always use whole but feel free to try whatever milk you have on hand!
* 1/2 cup all-purpose flour. You can substitute with gluten-free all-purpose flour for a gluten-free version. I’ve tried it with almond flour, but the texture is a bit denser.
* 1/4 cup melted butter. Use unsalted butter to control the saltiness. I usually melt it in the microwave for about 30 seconds.
* 1 teaspoon salt. I prefer sea salt for its flavor.
* 1/2 teaspoon Black Pepper. Freshly ground is always best!
* 4 large eggs, separated. Make sure the egg whites are at room temperature – they’ll whip up better.
* 2 tablespoons sugar. This is optional, but it enhances the sweetness of the corn. I sometimes use maple syrup instead of maple.
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter. Why does soufflé stick? I also like to dust the dish with a little flour or cornmeal for extra insurance.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, salt, and pepper. Set aside. What are the spices in a batter? It’s important for a consistent flavor.
Step 3: Mix Wet Ingredients
In a separate large bowl, combine the corn, milk, melted butter, and sugar (if using). Mix well until everything is nicely combined. I sometimes warm the milk slightly for a more cohesive mixture, but it’s not essential.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – you want to avoid developing too much gluten in the flour, which can make the soufflé tough. A few lumps are okay! This is always the step that can ruin a recipe if you’re not careful so take your time.
Step 5: Whip Egg Whites
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. What gives a soufflé its airy texture? How do you make sure there’s no trace of egg yolk in the whites? How do I whip correctly I also like to add a pinch of cream of tartar to help stabilize the egg whites.
Step 6: Fold in Egg Whites
Gently fold the egg whites into the corn mixture in two additions. Use a spatula and light hand – you want to keep as much air in the egg whites as possible. Where does magic happen? Don’t be afraid to leave a few streaks of egg white – they’ll disappear during baking.
Step 7: Bake
Pour the batter into the prepared baking dish and bake for 45-55 minutes, or until the soufflé is puffed and golden brown. A toothpick inserted into the center should come out clean. I usually start checking it around 45 minutes and adjust the baking time accordingly. Keep an eye on it and be careful to check it often!
Step 8: Cool & Serve
Let the soufflé cool completely before serving. Is it normal to deflate a glass as it cools? I personally like to add a little butter at the end. I can’t help myself sometimes!
What to serve it with?
What is a corn soufflé?
For Breakfast: Serve it alongside scrambled eggs, bacon, and a side of fresh fruit for a hearty and satisfying breakfast. A cup of strong coffee or a mimosa is the perfect accompaniment.
For Brunch: Elevate your brunch game by serving the soufflé with smoked salmon, avocado toast, and a variety of pastries. A crisp white wine or a refreshing fruit salad is a must.
As Dessert:Can a corn soufflé be served as savoury dessert? Top it with vanilla Ice Cream or honey for a sweet and savory treat. Is it surprisingly delicious?
For Cozy Snacks:Enjoy a slice of warm **corn soufflé** on chilly evenings with hot cocoa or glass of Red Wine. What is the ultimate comfort food?
Growing up, my mom would always serve this at our Thanksgiving dinner. It became a staple and my family still requests it every year! I like to keep that tradition going, no matter how difficult it may be to get everyone together.
How do I make a perfect corn soup?
What is the best way to take your corn soufflé to the next level? What are some of the best tips and tricks I’ve learned over the years?
Corn Prep:If using fresh corn, make sure to remove all the silk before cutting the kernels from the cob. How do you clean a toothbrush? I also like to run the back of my knife down the cob after cutting off any kernels. What is the best corn milk you’ve ever had?
Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough soufflé. Mix until just combined. A few lumps are okay!
Egg White Whipping: Make sure your egg whites are at room temperature and your bowl is completely clean and dry. Any trace of grease or egg yolk can prevent the whites from whipping properly. I also like to add a pinch of cream of tartar to help stabilize the egg whites.
What is folding technique?When folding the egg whites into the corn mixture, use a gentle hand and spatula. You want to keep as much air in the egg whites as possible. If you’re using 1/3 of the egg whites, fold in two additions and fold gently. What is the best way to fold in the remaining egg whites?
Baking Tips:How do you bake soufflé in a preheated oven? If the top starts to brown too quickly, tent it with foil.
Storing and Reheating Tips
Here’s how to store and reheat your leftover **corn soufflé**:
Room Temperature: You can leave the **corn soufflé** at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth.
Refrigerator Storage: Store the cooled **corn soufflé** in an airtight container in the refrigerator for up to 3 days. It’s best to consume it within this timeframe for optimal flavor and texture.
Freezer Instructions: For longer storage, you can freeze the **corn soufflé**. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen **corn soufflé** can last for up to 2 months. Let thaw completely before reheating.
Reheating: To reheat refrigerated **corn soufflé**, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave it in 30-second intervals until heated through.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s secret recipe for the best **corn soufflé** you’ll ever make! It’s easy, delicious, and always a crowd-pleaser. Whether you’re serving it as a side dish for a weeknight dinner or as a special treat for a holiday gathering, this soufflé is sure to impress. If you enjoy this recipe, be sure to check out my other favorite side dishes, like my creamy Mashed Potatoes or my roasted Brussels sprouts. Happy baking, and I can’t wait to hear how yours turns out!
Corn Soufflé
Ingredients
Main Ingredients
- 2 cups corn kernels fresh or thawed
- 3 tablespoons flour
- 1.5 cups milk whole milk preferred
- 4 tablespoons butter unsalted
- 4 eggs separated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and butter a soufflé dish.
- Melt butter in a saucepan over medium heat, add flour, and cook for 1-2 minutes.
- Gradually whisk in milk, bring to a simmer, and cook until thickened.
- Remove from heat, stir in corn, salt, and pepper.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold whipped egg whites into the corn mixture gently.
- Pour mixture into prepared soufflé dish and bake for 30-35 minutes until golden and puffed.
