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

Scale

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)

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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.