Description
This Ina Garten-inspired Corn Soufflé is a light, fluffy, and savory side dish perfect for holiday dinners or comforting family meals. Featuring a rich blend of cheeses, fresh corn, and a delicate egg-based batter, this soufflé offers a delightful balance of creamy texture and cheesy flavor, baked to golden perfection.
Ingredients
Scale
Soufflé Base
- 4 tbsp unsalted butter (plus extra for greasing)
- 3 tbsp all-purpose flour
- 1 cup whole milk (warm)
Eggs
- 4 large eggs (separated)
Main Ingredients
- 1½ cups fresh or frozen corn (thawed if frozen)
- ½ cup grated Gruyère or sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Seasonings
- ¼ tsp cayenne pepper (optional)
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Prepare the soufflé dish: Preheat the oven to 375°F (190°C). Butter a 2-quart soufflé or deep baking dish thoroughly and lightly dust it with flour or cornmeal to prevent sticking.
- Make the roux and sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour constantly for 1 to 2 minutes to form a roux. Gradually add the warm milk while whisking until the mixture becomes smooth and thick, which should take about 2 to 3 minutes.
- Combine flavors: Remove the saucepan from heat. Stir in the salt, black pepper, cayenne pepper if using, Gruyère or cheddar cheese, and Parmesan cheese. Stir until cheeses are fully melted and the mixture is smooth. Allow the mixture to cool slightly.
- Add yolks and corn: Once cooled, whisk in the egg yolks followed by the fresh or thawed corn until evenly incorporated.
- Whip egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, indicating firm but not dry whites.
- Fold in egg whites: Gently fold the stiff egg whites into the corn mixture in small batches. Be careful to fold delicately to maintain the airy texture essential for the soufflé.
- Bake the soufflé: Pour the completed batter mixture into the prepared soufflé dish, smoothing the top evenly. Bake in the preheated oven for 30 to 35 minutes until puffed, golden on top, and just set in the center. Serve immediately to enjoy maximum height and fluffiness.
Notes
- For added depth of flavor, lightly sauté the corn in butter before adding to the mixture.
- Use high-quality cheeses for the best taste and texture.
- This soufflé pairs wonderfully with roasted chicken or a fresh green salad.
- Serve immediately after baking to preserve the soufflé’s puffed and airy quality.
