Corn Soufflé

Recipe for Fluffy and Delicious Corn Soufflé

Hello! Let's prepare together a dish that seems like pure magic: a soufflé that captures the sweet flavor of the countryside and turns it into a golden cloud. It's that ideal recipe for when you want something soft, that melts in your mouth and leaves everyone at the table with a smile of satisfaction.

Preparation time

Getting organized is key so the soufflé doesn't wait for anyone; remember that air is capricious and we must have everything ready.

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes
• Servings: 4 people
• Difficulty: Intermediate

Ingredients

• 1 ½ cups fresh corn kernels (approximately 3 ears of corn, kernels removed)
• 4 egg whites (at room temperature)
• 4 egg yolks
• 1 cup heavy cream
• ½ cup of grated Parmesan cheese
• 2 tablespoons butter (plus a little extra for the mold)
• 1 tablespoon all-purpose wheat flour
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg (if possible)
• Freshly ground black pepper to taste

If you can't find fresh seasonal corn at your local market, you can use frozen corn without a problem; just make sure to thaw it completely and drain any excess water so as not to alter the texture. If using canned corn, wash it very well to remove the preservative taste. If you have leftover kernels, you can always prepare a delicious cream of corn to use everything up.

Utensils we will use

• Medium or large frying pan
• Small pot or saucepan (for the creamy base)
• Two large bowls (one for egg whites, one for mixtures)
• Electric hand mixer or balloon whisk (if you have a strong arm)
• Silicone spatula (scraper)
• Soufflé dish (round and tall) or individual ramekin molds
• Grater (if using whole nutmeg or block cheese)

Step-by-step preparation of Corn Soufflé

This is where the magic happens. Don't be scared by the word «soufflé»; if we follow the steps and respect the timings, the oven will do the heavy lifting for us.

1. Preheating and mold preparation

   First and most importantly, preheat the oven to 180°C (350°F). The oven must be very hot before we put the mixture in; it's the initial burst of heat that helps it rise. While it heats up, generously butter the inside of your mold (or individual molds). Make sure to reach all corners and upper edges.

2. Initial cooking of the corn

   Place your pan over medium heat. Add the 2 tablespoons of butter and let it melt, bubbling gently without burning. Add the corn kernels. We're going to sauté them for about 3 or 4 minutes. We're looking for the corn to change to a more intense yellow color and start to smell sweet, but we don't want it to brown too much or dry out.

3. Creation of the thick base (Modified Roux)

   Over the corn in the pan, sprinkle the tablespoon of flour. Stir constantly with your spoon or spatula for one minute. This cooks the flour and prevents it from tasting raw. You'll see a paste form around the kernels. Now, gradually pour in the heavy cream while continuing to stir. Add the nutmeg, salt, and pepper. Lower the heat to minimum and cook a few more minutes until you notice the mixture has thickened and has body. Remove from heat and let it lose its strong heat; it should be warm, not boiling.

1. Integration of the yolks

   Once the corn and cream mixture is warm (you can touch the edge of the container without burning yourself), separate the egg whites from the yolks. The whites go into a clean, dry bowl, and the yolks are incorporated directly into our corn base. Mix vigorously until everything looks homogeneous and pale yellow. The grated Parmesan cheese also goes in at this point; integrate it well.

2. Stiff peaks: the secret to airiness

   Take your mixer and start beating the egg whites. Begin at low speed and gradually increase. We're looking for «firm peaks.» This means that when you lift the mixer beaters, the whites form peaks that stand upright and don't fold downwards. Be patient, this trapped air is what will make our soufflé a cloud.

3. Folding movements

   This is the step of delicacy. Take a large spoonful of the beaten egg whites and fearlessly mix it with the corn base to «lighten» the heavy mixture. Now, pour in the rest of the whites. With your spatula, make circular motions from bottom to top, gently, as if you were wrapping a fragile gift. Do not beat. We want to preserve those air bubbles that took so much effort to create. Stop as soon as you no longer see large white streaks.

4. Triumphant baking

   Pour the mixture into the prepared mold. Do not fill it to the absolute brim; leave a centimeter free. Sprinkle a little more Parmesan cheese on top if you like that golden crust. Place in the oven immediately. Bake for 25 to 30 minutes. You'll see it rise majestically and the top turn golden. Golden rule: Do not open the oven door under any circumstances during the first 20 minutes or it will deflate!

To finish and serve

As soon as you see it's puffed, firm, and golden, carefully remove it from the oven. Soufflé is a dish of immediacy; it doesn't like to wait. Take it to the table right away, while it's still tall and fluffy. Serve it hot. It's the perfect accompaniment for roasted meats or simply with a fresh salad. If you like this airy texture but are looking for something more consistent for breakfast, you might be interested in trying a fluffy cornbread with cheese, which holds up better over time, but nothing matches the elegance of this freshly made soufflé.

Nutritional Information

• Calories: 280 kcal
• Proteins: 10 g
• Fats: 22 g
• Carbohydrates: 12 g
• Fiber: 2 g

Note: The nutritional values shown are approximate estimates per serving and may vary depending on the specific brands of ingredients used in your kitchen.

5 keys to make it perfect

As a private chef, I've seen many sad, deflated soufflés. Here I share my secrets so yours is a resounding success from the first try.

1. The mold matters more than you think: When buttering the mold, do so with vertical movements (from bottom to top) on the walls. This creates «grease rails» that help the mixture climb and rise evenly.

2. Egg whites at room temperature: Cold eggs from the fridge take longer to whip and trap less air. Take them out an hour before or separate the whites and let them warm up while you prepare the rest.

3. The egg white bowl must be spotless: Any trace of fat (even a drop of yolk) in the egg white bowl will prevent them from whipping correctly. Rub half a lemon around the inside of the bowl before starting to ensure it is grease-free.

4. Oven temperature: If your oven heats unevenly, the soufflé will rise crooked. Try to place the rack in the exact center so that the heat reaches it evenly from all sides.

5. Timing: Have your guests or family seated at the table 5 minutes before the soufflé comes out. The structure is fragile and begins to deflate as soon as the internal air cools. The show doesn't last long!

When is it ideal to enjoy it?

This Corn Soufflé has a very versatile personality. Due to its natural sweetness balanced with cheese and salt, it works wonderfully at festive dinners, as an elegant side dish for Christmas or Thanksgiving, breaking away from traditional purees. However, don't reserve it just for parties.

It's excellent for a Sunday brunch or a light summer meal in the garden. Imagine it accompanied by a glass of white wine fresh and a green leaf salad with an acidic vinaigrette; the contrast is spectacular. It's also a fantastic way to elevate a simple weekday meal if you have some corn on the cob you need to use. Children usually love it for its sweet taste and soft, almost dessert-like texture.

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Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how that golden crust turned out for you or if you dared to add a touch of chili to the mixture. Leave your comment and share your own tricks for taming the soufflé!

Culinary glossary

• Folding movements: A gentle mixing technique that consists of bringing the batter from the bottom upwards in circles, using a spatula, to integrate aerated ingredients (like egg whites) without breaking the air bubbles.
• Firm peaks: The stage of beating egg whites where, upon lifting the whisk, the mixture forms stiff points that do not bend or fall.
• Roux: A mixture of fat (butter) and cooked flour that serves as a base for thickening sauces and creams.
• Water bath: (Although not used here, it is common in sweet soufflés) An indirect cooking technique using hot water.
• Tempering: To equalize the temperatures of two ingredients (such as eggs and hot sauce) by mixing them little by little to prevent them from curdling or cooking suddenly.