Description
A light and fluffy dish that combines the sweetness of corn with creamy textures, perfect as a side dish or a light main course.
Ingredients
Scale
- 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 oven to 375°F (190°C) and grease a 1.5-quart soufflé dish.
- Blend 1 cup corn kernels with milk until smooth.
- In a saucepan, melt butter, whisk in flour, then add corn puree and cook until thick.
- Stir in heavy cream, sugar, salt, pepper, cayenne, and remaining corn kernels; let cool slightly.
- Whisk egg yolks and mix into corn mixture; add cheese if desired.
- Beat egg whites with baking powder until stiff peaks form, then fold into corn mixture.
- Pour into prepared dish and bake for 30-35 minutes until puffed and golden.
- Garnish with chives or parsley and serve immediately.
Notes
- Best served fresh; soufflé may deflate if not served right away.
- Customize with your favorite cheeses or herbs.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the soufflé
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120 mg