If you have a soft spot for dishes that feel like a warm hug on a plate, then you are absolutely going to adore this Sweet Corn Soufflé Recipe. It’s that magical blend of fluffy, creamy, and slightly savory flavors that come together in a light, airy texture just waiting to lift your spirits with every bite. Made from simple ingredients yet resulting in something downright extraordinary, this soufflé is the kind of recipe you’ll find yourself making again and again whether it’s for a special gathering or a cozy night in.
Ingredients You’ll Need
All the ingredients in this Sweet Corn Soufflé Recipe work wonderfully in harmony, making the preparation feel straightforward and accessible. Each element plays a crucial role, whether it’s adding creaminess, structure, or a subtle kick of flavor that keeps every spoonful exciting.
- 2 cups fresh or frozen corn kernels: The star ingredient bringing natural sweetness and texture.
- 1/2 cup milk: Adds moisture and helps achieve that smooth blending with the corn.
- 1/2 cup heavy cream: Introduces richness and creates a velvety mouthfeel.
- 4 large eggs (separated): Egg yolks enrich the base while egg whites provide the airy lift.
- 2 tablespoons butter: Adds depth and helps develop a rich roux for thickening.
- 2 tablespoons all-purpose flour: Thickens the mixture for that perfect soufflé structure.
- 1/2 teaspoon baking powder: Gives extra rise and fluffiness.
- 1 teaspoon sugar: Balances flavors and enhances corn’s natural sweetness.
- 1/2 teaspoon salt: Essential for bringing all the flavors to life.
- 1/4 teaspoon black pepper: Adds a subtle warmth and complexity.
- 1/4 teaspoon cayenne pepper (optional): For a gentle heat that surprises in every bite.
- 1/4 cup grated cheddar cheese or Parmesan (optional): Adds a savory, melty detail if you want a cheesy twist.
- Fresh chives or parsley (for garnish): Brightens the finished soufflé with a fresh pop of color and flavor.
How to Make Sweet Corn Soufflé Recipe
Step 1: Prepare Your Oven and Dish
Preheat your oven to 375°F (190°C) and generously grease a 1.5-quart soufflé dish. This initial step sets you up for success by ensuring your soufflé doesn’t stick and achieves that lovely golden crust.
Step 2: Blend Corn and Milk
Take 1 cup of those vibrant corn kernels and blend them with the milk until completely smooth. This puree becomes the creamy foundation for your soufflé, concentrating all that delicious corn sweetness.
Step 3: Make the Corn Roux
In a saucepan, melt the butter over medium heat. Whisk in the flour, cooking just until it’s lightly bubbling—this creates a roux that thickens your soufflé beautifully. Next, stir in the corn puree and cook until the mixture thickens to a silky consistency.
Step 4: Add Cream and Seasonings
Pour in the heavy cream, then stir in sugar, salt, black pepper, and cayenne if you’re using it. Fold in the remaining whole corn kernels for texture. Let this mixture cool slightly; it’s important so your eggs don’t cook when added.
Step 5: Incorporate Egg Yolks and Cheese
Whisk the egg yolks gently and mix them into the cooled corn base. This enriches the flavor and helps with the soufflé’s set. If you’re going for cheesy indulgence, this is the perfect time to stir in that grated cheddar or Parmesan.
Step 6: Whip Egg Whites
Beat the egg whites with baking powder until they form stiff peaks. This is the magic behind the soufflé’s airy lift. Carefully fold these fluffy whites into your corn mixture, taking care not to deflate all that lovely volume.
Step 7: Bake Until Puffy and Golden
Pour your airy batter into the prepared dish and place it in the oven. Bake for 30 to 35 minutes until it’s beautifully puffed and crowned with a golden top. The aroma at this stage is irresistible and signals your soufflé is ready.
Step 8: Garnish and Serve
Once out of the oven, sprinkle fresh chives or parsley over the soufflé for a vibrant finishing touch. Serve immediately to enjoy it at its peak puffiness and flavor.
How to Serve Sweet Corn Soufflé Recipe
Garnishes
Simple garnishes like chopped fresh chives or parsley not only add eye-catching color but also provide a fresh herbal note that balances the soufflé’s richness beautifully. You can even sprinkle a little extra cheese on top right before serving for an extra layer of flavor.
Side Dishes
This soufflé pairs wonderfully with light, crisp salads or roasted vegetables. A side of sautéed greens or a fresh tomato salad complements its sweetness and adds contrast in texture. For something heartier, grilled chicken or salmon makes a lovely companion.
Creative Ways to Present
If you’re feeling adventurous, serve the Sweet Corn Soufflé Recipe in individual ramekins for a charming single-serving presentation. You can also turn it into elegant appetizers by scooping portions onto toasted bread or crisp crackers, topped with a touch of herb garnish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, cover your soufflé tightly with plastic wrap or foil and refrigerate. It’s best enjoyed within 1 to 2 days, as the texture will slightly deflate but the flavors remain just as comforting.
Freezing
Freezing soufflé can be tricky due to its delicate structure, so it’s not generally recommended. However, if you need to, freeze in an airtight container and thaw slowly in the refrigerator overnight. Expect some change in texture upon reheating.
Reheating
Reheat gently in a low oven around 300°F (150°C) to warm through without drying out or collapsing too much. Avoid the microwave if you want to preserve as much of the fluffy texture as possible.
FAQs
Can I use canned corn for the Sweet Corn Soufflé Recipe?
Yes, canned corn works in a pinch! Just drain it well before using to keep your soufflé from becoming too watery, and you might want to reduce the added salt slightly since canned corn can be salty.
What if I don’t have heavy cream?
You can substitute heavy cream with more milk or half-and-half, but keep in mind it will slightly reduce the richness and creaminess of the soufflé.
How important is separating the eggs?
Separating the eggs is key because the whipped egg whites give the soufflé its light and airy texture. Combining yolks with the base adds richness, so both parts are essential for the best result.
Can I make this soufflé vegan?
This recipe relies heavily on eggs and dairy for its unique texture, so a vegan version would need substantial substitutions like aquafaba and plant-based creams, which would change the texture quite a bit.
Why does my soufflé sometimes collapse?
Soufflés are delicate and can collapse if overbaked, underbaked, or exposed to temperature changes. Serve your Sweet Corn Soufflé Recipe immediately after baking to enjoy it at its puffiest and most impressive state.
Final Thoughts
I truly believe the Sweet Corn Soufflé Recipe is a hidden gem that deserves a spot in your kitchen repertoire. It’s elegant enough to impress guests yet straightforward enough to feel like a special treat on any day. Give it a try—you might just discover your new favorite comfort dish that’s as joyful to make as it is to eat.
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Sweet Corn Soufflé Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Corn Soufflé is a light and fluffy baked dish featuring fresh or frozen corn kernels blended into a creamy mixture, enhanced with cheese and spices, then baked to golden perfection. Perfect as a side dish or a comforting vegetarian main, it combines the natural sweetness of corn with a delicate, airy texture achieved by folding in whipped egg whites.
Ingredients
Main Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 large eggs (separated)
- 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)
- 1/4 cup grated cheddar cheese or Parmesan (optional)
- Fresh chives or parsley (for garnish)
Instructions
- Preheat the Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 1.5-quart soufflé dish thoroughly to prevent sticking.
- Make Corn Puree: Blend 1 cup of the corn kernels with the milk until you achieve a smooth consistency, creating a creamy base.
- Create the Roux and Thicken Mixture: In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux. Gradually add the corn puree and cook, stirring constantly, until the mixture thickens.
- Incorporate Cream and Seasonings: Stir in the heavy cream, sugar, salt, black pepper, cayenne pepper if using, and the remaining 1 cup of corn kernels. Allow the mixture to cool slightly before proceeding.
- Add Egg Yolks and Cheese: Whisk the egg yolks and mix them into the cooled corn mixture. If desired, fold in the grated cheese to introduce a rich, savory flavor.
- Whip Egg Whites: Beat the egg whites with the baking powder until they form stiff peaks, ensuring the soufflé will be light and airy.
- Fold Egg Whites into Mixture: Gently fold the whipped egg whites into the corn mixture with care to maintain as much volume as possible.
- Bake the Soufflé: Pour the batter into the prepared soufflé dish and bake in the preheated oven for 30 to 35 minutes, or until puffed up and golden brown on top.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped chives or parsley, and serve immediately to enjoy the soufflé at its peak texture and flavor.
Notes
- Use fresh corn kernels for the best flavor but frozen corn that’s fully thawed works well.
- Be careful not to deflate the egg whites when folding them into the mixture to keep the soufflé airy.
- If you prefer a milder dish, omit the cayenne pepper.
- The soufflé is best served immediately as it will deflate upon standing.
- Substitute milk with a plant-based milk for a dairy-free variation, though texture may vary.
