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
Scale
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.
