Corn Souffle
Submitted by leelee1
Light, fluffy corn soufflé with green chiles, cumin, and nutmeg served with melted cheddar cheese sauce. Impressive Southwest-inspired side dish that rises tall in the oven.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis isn’t your typical corn casserole.
Sweet corn kernels fold into airy beaten egg whites seasoned with warm cumin, a hint of nutmeg, and spicy green chiles for a soufflé that puffs up golden and dramatic.
Serve it straight from the oven with rich, creamy green chile cheese sauce drizzled on top.
Chef Tips
- Room temp eggs: Egg whites whip to greater volume when they start at room temperature
- Stiff peaks matter: Beat whites until they hold firm, glossy peaks; underbeaten whites = flat soufflé
- Gentle folding: Use a rubber spatula and fold (don’t stir) to keep air bubbles intact
- Serve immediately: Soufflés deflate as they cool, so get it to the table fast for maximum wow factor
Variations
- Add ½ cup shredded cheddar to the corn mixture for extra richness
- Use jalapeños instead of green chiles for more heat
- Swap nutmeg for smoked paprika for deeper, earthier flavor
Ingredients
Directions
Heat the oven to 350℉ (180℃).
Butter a 1-quart souffle dish or casserole.
Heat the margarine in a 2-quart saucepan over low heat until melted.
Stir in the flour, sugar, cumin, nutmeg, and red pepper.
Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
Stir in the milk, heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks.
Stir the hot mixture back into the saucepan.
Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn.
Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff.
Stir about ¼ of the egg whites into the corn mixture.
Fold the corn mixture into the remaining egg whites.
Carefully pour the mixture into the souffle dish.
Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes.
Prepare the Green Chile Cheese Sauce.
Serve the souffle with the sauce when souffle is done.
For sauce: Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.
Comments
Amazing Recipe !