There is something truly magical about a perfectly baked Sweet Corn Soufflé Recipe that puffs up with fluffy goodness and bursts with sweet, creamy corn flavor. This dish is the ultimate comfort food that feels elegant yet homey, making it ideal for everything from casual family dinners to festive gatherings. With its golden top and delicate texture, the Sweet Corn Soufflé Recipe is a delightful way to celebrate the natural sweetness of corn in a light, airy form that everyone will adore.
Ingredients You’ll Need
These ingredients are simple, honest staples that come together to create a soufflé that is rich in flavor and beautifully textured. Each one plays a key role, whether it’s the fresh sweetness of corn, the richness of cream, or the fluffiness that egg whites bring to the mix.
- Fresh or frozen corn kernels, 2 cups: The heart of the dish, providing natural sweetness and a lovely texture.
- Milk, 1/2 cup: Adds moisture and helps create a creamy base.
- Heavy cream, 1/2 cup: For a luscious richness that complements the corn perfectly.
- Large eggs, 4 (separated): Essential for structure and that signature soufflé lift.
- Butter, 2 tablespoons: Creates a smooth roux and adds a hint of savoriness.
- All-purpose flour, 2 tablespoons: Thickens the mixture while keeping it light.
- Baking powder, 1/2 teaspoon: Helps the soufflé rise beautifully.
- Sugar, 1 teaspoon: Balances the savory with a touch of sweetness.
- Salt, 1/2 teaspoon: Enhances all the flavors in the dish.
- Black pepper, 1/4 teaspoon: Adds subtle warmth without overpowering.
- Cayenne pepper, 1/4 teaspoon (optional): For just a gentle kick that wakes up the palate.
- Grated cheddar or Parmesan, 1/4 cup (optional): Offers a cheesy twist for extra depth of flavor.
- Fresh chives or parsley (for garnish): Adds a fresh, herbaceous note and a pop of color.
How to Make Sweet Corn Soufflé Recipe
Step 1: Prepare your oven and dish
Start by preheating your oven to 375°F (190°C) and generously greasing a 1.5-quart soufflé dish. This step is key to ensuring your soufflé releases easily once baked, preserving its beautiful puff.
Step 2: Blend part of the corn
Take half of your corn kernels (about 1 cup) and blend them with the milk until you get a smooth, creamy corn puree. This base will add extra creaminess and depth to the soufflé, making every bite silky and flavorful.
Step 3: Make the corn roux
In a saucepan, melt the butter over medium heat, then whisk in the flour until it forms a thick paste. Slowly stir in the corn puree and cook, stirring constantly, until it thickens. This step creates a velvety foundation that binds the soufflé beautifully.
Step 4: Combine cream and spices
Remove the pan from heat and stir in the heavy cream, sugar, salt, black pepper, cayenne pepper if using, and the remaining corn kernels. Let the mixture cool down slightly — this prepares it perfectly for the eggs without scrambling them.
Step 5: Incorporate egg yolks and cheese
Whisk the egg yolks lightly and mix them into the warm corn mixture. If you’re adding cheese, now is the time to gently fold it in for an irresistible savory richness that melds with the sweet corn.
Step 6: Beat egg whites to perfection
In a clean bowl, beat the egg whites with the baking powder until stiff peaks form. This step is what gives your soufflé its signature rise and airy texture — take your time to get glossy, stable peaks.
Step 7: Fold the egg whites in gently
Carefully fold the beaten egg whites into the corn mixture, preserving as much air as possible. This technique ensures your soufflé will be light, fluffy, and perfectly puffed after baking.
Step 8: Bake until golden and puffed
Pour the batter into your prepared dish and bake for 30 to 35 minutes. When your soufflé is puffed, golden on top, and just set inside, it’s time to take it out and prepare for serving — the aroma alone is worth the wait!
How to Serve Sweet Corn Soufflé Recipe
Garnishes
A sprinkle of finely chopped fresh chives or parsley not only enhances the flavor but adds a vibrant pop of green that makes this dish look as good as it tastes. These herbs provide a fresh contrast to the creamy texture.
Side Dishes
This soufflé pairs wonderfully with light green salads dressed in citrus vinaigrette, roasted vegetables that add texture and earthiness, or even a simple sliced tomato salad. These sides balance the richness and complement the sweet corn beautifully.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins for a personalized touch. You can also top the soufflé with a drizzle of warm herb-infused olive oil or a spoonful of tangy sour cream to elevate the flavor profile and presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Corn Soufflé Recipe is best stored in an airtight container in the refrigerator and eaten within 2 days. While the soufflé will lose some of its initial puff, the flavors remain delicious and comforting.
Freezing
Freezing is not recommended because the soufflé’s delicate texture can deteriorate when thawed. For the best experience, enjoy it fresh or store small portions in the fridge for quick reheating instead.
Reheating
To reheat, gently warm your soufflé in a 325°F (160°C) oven for about 10-15 minutes until heated through. Avoid the microwave if possible to keep it from becoming soggy and to maintain as much fluffiness as you can.
FAQs
Can I use canned corn for the Sweet Corn Soufflé Recipe?
Absolutely! While fresh or frozen corn gives the best texture and flavor, canned corn can work in a pinch. Just be sure to drain it well and adjust seasoning to taste.
Is the cheese necessary in this recipe?
No, cheese is optional. It adds a savory depth and slight sharpness, but the soufflé is delicious on its own highlighting the sweet corn flavor.
Can I prepare the mixture in advance?
You can prepare the base up to the point of folding in egg whites and store it in the refrigerator for a few hours. Just fold in the egg whites and bake shortly before serving for the best rise.
What causes a soufflé to fall after baking?
Soufflés naturally deflate as they cool because of their delicate structure. To minimize falling, avoid opening the oven door during baking and serve immediately after it comes out of the oven.
Can I make this recipe dairy-free?
With substitutions like coconut cream for heavy cream and a plant-based milk, you can adapt the recipe, though the texture and taste may change slightly. Experimenting with dairy-free cheeses can also add interest.
Final Thoughts
This Sweet Corn Soufflé Recipe is truly a culinary delight that transforms humble ingredients into something spectacularly light and flavorful. I encourage you to give it a try and see how this dish can bring warmth, comfort, and a bit of elegance to your table. Once you master this recipe, it will surely become a cherished favorite for years to come!
Print
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 made from fresh or frozen corn kernels blended into a creamy base, combined with whipped egg whites, and baked to golden perfection. It’s a comforting side or vegetarian main that features subtle sweetness from corn with a delicate cheesy flavor, enhanced by a hint of cayenne pepper for warmth. Perfect for family dinners or special occasions.
Ingredients
Base Mixture
- 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)
Additional
- 1/4 cup grated cheddar cheese or Parmesan (optional)
- Fresh chives or parsley (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 1.5-quart soufflé dish thoroughly to prevent sticking during baking.
- Blend Corn and Milk: Place 1 cup of the corn kernels and the milk into a blender and blend until smooth to create a corn puree base.
- Make a Roux and Add Corn Puree: In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook for a minute, then gradually add the corn puree, stirring constantly until the mixture thickens.
- Combine Cream and Seasonings: Stir in the heavy cream, sugar, salt, black pepper, cayenne pepper (if using), and the remaining 1 cup of whole corn kernels. Allow the mixture to cool slightly.
- Add Egg Yolks and Cheese: Whisk the egg yolks lightly and incorporate them into the cooled corn mixture. Add the grated cheese if desired and mix well.
- Whip Egg Whites: In a clean bowl, beat the egg whites along with the baking powder until stiff peaks form, ensuring the whites are fluffy and hold their shape.
- Fold Egg Whites into Mixture: Gently fold the whipped egg whites into the corn mixture, being careful not to deflate the volume to maintain the souffle’s airy texture.
- Bake: Pour the combined mixture into the prepared soufflé dish. Bake in the preheated oven for 30-35 minutes or until the soufflé has puffed up and turned golden on top.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped chives or parsley, and serve immediately to enjoy its full fluffiness and flavor.
Notes
- Make sure to serve the soufflé immediately after baking as it may deflate as it cools.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and omit cheese.
- If using frozen corn, ensure it is fully thawed and drained to avoid excess water.
- The cayenne pepper is optional but adds a nice subtle heat balancing the sweetness of the corn.
- Use fresh eggs for best results when whipping egg whites for maximum volume.
