Corn Soufflé is a soufflé dish made with corn as the main ingredient. The preparation is often sweet-and-savory and can be made sweeter or saltier by adding more sugar or salt. A light, puffy cake that is almost always cooked via the method of baking, a soufflé has been a popular French food since the ancient times. Egg whites, egg yolks and French cream blends are important soufflé ingredients.

Corn soufflés are a popular Summer preparation in Southern American states.

Corn Soufflé Recipe Overview

Ingredients: Typical ingredients used in the preparation of corn soufflés include corn (preferably fresh, cleaned and mashed), canned creamed corn, sugar, salt, egg whites, egg yolks, cream, butter and oil. To make the soufflé more flavorful and filling, vegetables that complement corn are often added. Meats are also added at times.

Preparation Overview: Corn Soufflé is cooked via the method of baking. Although soufflés can be baked in molds and containers of various sizes, shapes and materials, ramekins are traditionally used. The egg whites are first beaten till they are stiff and then mixed together with all the other ingredients, starting with the mashed fresh corn. The batter thus obtained is poured into the molds. The molds are placed in the oven and the soufflés are baked till they are light and puffy and the insides are cooked.

Corn Soufflé Recipe Variations

There are many variations of the traditional corn soufflés, mostly based on the ingredients used in preparation. The Egg, Corn and Chicken Soufflé is a special Southern favorite and served as a side dish to steaks and other roasts. The Corn Cheese Soufflé is made with corn and lots of Parmesan cheese, and sour cream is an important ingredient in the European Creamed Corn and Cheese Soufflé.

The low calorie, low-fat version of the traditional soufflé is made with margarine, low-fat cream, skimmed milk and sugar substitutes. To make the preparation suitable for those who are lactose intolerant, coconut milk and olive oil are used instead of traditional dairy products.

Serving Suggestions

Corn Soufflé can be sweet or savory and depending upon the taste, the preparation can be served as a dessert, appetizer, side dish, part of the main course or even a snack. The hot and puffy soufflés are unmolded onto a serving dish and served hot, lukewarm, at room temperature or chilled, as per preference.

Corn Soufflés Trivia

Corn Soufflé is an important Thanksgiving preparation, often served as a side dish.