Perfect Corn Soufflé: A Fluffy, Flavorful Side Dish Everyone Loves
A creamy, dreamy addition that adapts to every menu and delights home cooks.
The Irresistible Charm of Corn Soufflé
Corn soufflé has a long-standing tradition as a comforting side dish that’s both simple to make and endlessly satisfying. With its fluffy, golden top, creamy interior, and gentle undernotes of spice, this dish crosses between the creaminess of a casserole and the lift of a soufflé, making it a must-have at both holiday feasts and everyday dinners. Whether you’re a seasoned home cook or new to baking, a corn soufflé will quickly become a favorite at your table.
Why You’ll Love This Corn Soufflé
- Easy preparation: With just a few everyday pantry ingredients, you can achieve a dish that feels decadent yet is completely approachable for beginners.
- Flavorful and versatile: The combination of sweet corn, creamy sour cream, and a hint of jalapeño provides irresistible complexity. Plus, it adapts to a variety of cuisines and preferences.
- Perfect for gatherings: Light and fluffy, corn soufflé pairs well with virtually any main course, from roast turkey to grilled chicken, alongside salads or richer fare.
- Make-ahead friendly: This dish holds up well for leftovers and is easy to reheat—ideal for prepping in advance of busy celebrations.
Essential Ingredients You’ll Need
Corn soufflé shines by blending just a handful of humble ingredients into an extraordinary dish. Each component plays an important role in creating its lush texture and savory-sweet profile:
- Unsalted Butter: For sautéing and baking, adding richness to the base and depth to the flavor.
- Yellow Onion: Adds sweetness and aromatic complexity to the softened vegetable mix.
- Jalapeños: Provide a subtle, adaptable heat (de-seed for milder flavor or leave seeds for more spice).
- Garlic: Delivers fragrance and a savory undertone.
- Fresh Yellow Corn Kernels: For the brightest, sweetest corn flavor. Substitute with frozen or canned corn when fresh is unavailable.
- Sour Cream: The secret to the soufflé’s creamy, moist crumb.
- Creamed Corn (canned): Contributes an unmistakable sweet-corn flavor and a smooth custard-like texture.
- Corn Muffin Mix: Provides body and structure for lift—Jiffy brand is a common favorite, but other brands work well.
- Eggs (beaten): Vital for binding and creating the soufflé’s signature puff.
- Kosher Salt: Balances the natural sweetness and draws out all the flavors.
Tip: If fresh corn isn’t in season, don’t worry—frozen (thawed) or well-drained canned corn will work with virtually no loss of flavor or texture. The soufflé’s adaptability means you can enjoy it year-round.
Step-by-Step: How to Make Corn Soufflé
With straightforward steps, this recipe minimizes fuss and maximizes comfort. Here’s how to bring it all together:
Prepare the Baking Dish & Oven
Preheat your oven to 350°F (177°C). Generously butter a 13-by-9-inch baking dish—this ensures the soufflé won’t stick and the edges will be tender.
Sauté the Aromatics and Corn
In a large skillet, melt ½ cup unsalted butter over medium heat. Once foaming, add the chopped yellow onion and cook, stirring occasionally, until softened and translucent—about 8 minutes. Stir in the chopped jalapeño and the garlic; continue frying for 2 more minutes, until fragrant but not burned.
Add the fresh corn kernels and cook, stirring, for about 4 minutes, just until the corn is beginning to turn tender. Transfer this mixture to a large mixing bowl and allow to cool slightly.Combine the Wet and Dry Ingredients
Add the sour cream, canned creamed corn, corn muffin mix, beaten eggs, and kosher salt to the bowl of sautéed vegetables. Stir with a large spoon or spatula until the mixture is evenly combined, with no dry pockets or large streaks—avoid overmixing to preserve a light crumb.
Bake the Soufflé
Pour the batter into the prepared baking dish, smoothing the top with a spatula for even baking. Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the soufflé is puffed at the center and lightly browned on top. A toothpick inserted in the middle should come out clean, and the surface should spring back gently to the touch. Let the dish cool for about 5 minutes before serving.
Helpful Hint: Like all soufflés, some settling will occur as the dish cools—this is normal and preserves the moist, custardy texture inside.
Serving Suggestions & Pairings
Corn soufflé’s subtle sweetness and creamy finish make it a reliable companion for a wide range of main courses and sides:
- Holiday roasts: Turkey, chicken, ham, or roast beef.
- Classic casseroles: Pair with mashed or twice-baked potatoes and a savory stuffing for a dream holiday spread.
- Grilled meats: Serve alongside barbecue ribs or pork chops—the soufflé balances smoky flavors beautifully.
- Vegetarian mains: Bright salads, roasted vegetables, and greens highlight the soufflé’s subtle corn flavor.
- Brunch: A warm slice makes an unexpectedly delightful addition to a brunch table, served with eggs or quiche.
Tips for Perfect Corn Soufflé Every Time
- Use room temperature ingredients: They incorporate more smoothly and help avoid over-mixing, producing a fluffier texture.
- Don’t overmix: Stir just until the ingredients are no longer streaky. Over-mixing can make the soufflé dense and prevent it from rising appropriately.
- Watch your bake: Ovens can vary; check the soufflé around 50 minutes. If it’s browning too quickly, tent lightly with foil in the last 10 minutes.
- Customize the flavor: For more kick, keep the jalapeño seeds in; for a milder version, remove them completely or swap for a bell pepper.
- Double for a crowd: The recipe can be easily scaled up to feed a large family gathering—just use a larger pan and monitor the baking time.
Substitutions and Variations
One of the joys of corn soufflé is its flexibility. Here are some popular variations and swaps to suit dietary needs or pantry limitations:
- No fresh corn? Use frozen (thawed) or well-drained canned whole kernel corn.
- Mix up the cheese: Add shredded cheddar, mozzarella, or pepper jack cheese to the batter or as a topping for a melty, richer crust.
- Lighten it up: Substitute plain Greek yogurt for sour cream for a tangier and slightly lighter soufflé.
- Gluten-free option: Use a gluten-free corn muffin mix for a celiac-friendly take.
- Add herbs: A sprinkle of chopped fresh chives, parsley, or cilantro post-bake brings fresh color and vibrancy.
- For extra sweetness: Add a teaspoon of honey or a few spoonfuls of creamed honey to the batter.
Storing and Reheating Corn Soufflé
If you find yourself with leftovers, you’re in luck—corn soufflé keeps its texture well and is even delicious cold as a next-day snack.
- To store: Let the soufflé cool completely, then cover tightly with plastic wrap or foil. Refrigerate for up to 3 days.
- To reheat: Warm individual portions in the microwave until heated through, or bake gently in a 325°F oven, tented with foil, until just hot.
- Freezing not recommended: The texture is best enjoyed fresh or after short refrigeration, rather than after freezing and thawing.
Frequently Asked Questions (FAQs)
Q: Can I make corn soufflé ahead of time?
A: Yes. You can prepare the batter a day in advance and store it covered in the refrigerator. When ready to bake, let it come to room temperature for 20-30 minutes before baking as directed.
Q: Can I use regular cornmeal instead of corn muffin mix?
A: Corn muffin mix includes both cornmeal and leavening. If using cornmeal, you’ll need to add baking powder and a bit of sugar to balance flavors and help the soufflé rise.
Q: How spicy is the soufflé?
A: It’s only gently spicy, thanks to seeded jalapeños. For more heat, leave the seeds in or add extra jalapeño.
Q: Can I make this dairy-free?
A: While the end result may differ in creaminess, you can substitute plant-based butter and unsweetened coconut yogurt for butter and sour cream. Use a dairy-free corn muffin mix as well.
Q: What can I serve with corn soufflé?
A: Serve it alongside holiday mains (roast meats, hams), grilled chicken, barbecued ribs, or as part of a brunch spread with eggs and salad.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Fat | 17g |
| Carbohydrates | 31g |
| Protein | 5g |
| Sugar | 7g |
| Sodium | 540mg |
Meet the Recipe Creator
This recipe is crafted by Sloane Layton—a classically trained chef, celebrated recipe developer, and regular contributor to food and baking publications. Sloane’s passion for bread and pastry shines through in every careful, comforting dish she creates. Outside her kitchen, you’ll find her traveling on a perpetual search for the best croissant, always bringing new inspiration home.
In Summary: Comfort Food for All Seasons
Corn soufflé remains the go-to side dish with staying power. Its easy technique, crowd-pleasing flavor, and adaptable nature ensure its popularity from Thanksgiving banquets to casual weeknight meals. Keep this recipe in your repertoire—and watch it become a family favorite season after season.
References
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