This Sweet Corn Soufflé is a light, airy, and subtly sweet dessert or side dish that beautifully showcases the flavor of fresh or frozen corn. The soufflé achieves its signature light and fluffy texture through the incorporation of beaten egg whites, which are gently folded into a creamy corn-based custard. The result is a dish that is both delicate and satisfying, with a slightly crisp golden-brown top and a tender, custardy interior studded with sweet corn kernels. This soufflé can be served as an elegant accompaniment to a main course, a delightful brunch item, or even a light and unique dessert. The natural sweetness of the corn is enhanced by a touch of sugar and balanced by the richness of the dairy and eggs. The airy texture makes it feel light despite its creamy components. Baking it in a round dish, as shown, makes for a beautiful presentation. Each spoonful offers a delicate balance of sweet corn flavor and a melt-in-your-mouth texture, making it a sophisticated yet comforting dish.
Ingredients:
- 2 cups fresh or frozen corn kernels (if frozen, thawed)
- 1 cup whole milk
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 cup granulated sugar
- 4 large eggs, separated (yolks and whites in separate bowls)
- 1/4 teaspoon cream of tartar (helps stabilize the egg whites)
- Optional: 1 tablespoon chopped fresh chives or parsley (for a savory touch, if desired)
- Optional: Pinch of nutmeg
Equipment:
- Blender or food processor
- Medium saucepan
- Whisk
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- 6-8 cup soufflé dish or a similar round baking dish
- Measuring cups and spoons
Instructions:
1. Prepare the Corn Base:
If using fresh corn, cut the kernels off the cobs. In a blender or food processor, combine 1 1/2 cups of the corn kernels with the whole milk. Blend until smooth. Strain the mixture through a fine-mesh sieve into a medium saucepan, pressing down on the solids to extract as much liquid as possible. Discard the solids.
2. Make the Corn Custard:
Add the butter to the strained corn milk in the saucepan and heat over medium heat until the butter is melted. Whisk in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux. Gradually whisk in the remaining 1/2 cup of whole milk (or more if the mixture is very thick) until the sauce is smooth and thickened.
Remove the saucepan from the heat and stir in the salt, pepper, sugar, and optional nutmeg. Let the mixture cool slightly.
3. Separate the Eggs:
Carefully separate the eggs, placing the yolks in one large mixing bowl and the whites in another clean, grease-free large mixing bowl.
4. Temper the Egg Yolks:
Whisk the egg yolks lightly. Gradually whisk about 1/4 cup of the warm corn mixture into the egg yolks to temper them (this prevents them from scrambling when added to the hot sauce). Then, pour the tempered egg yolk mixture back into the saucepan with the remaining corn sauce. Stir well to combine.
5. Fold in Remaining Corn:
Stir in the remaining 1/2 cup of whole corn kernels (the ones not blended) and the optional chopped chives or parsley into the corn custard. Set aside to cool slightly.
6. Prepare the Egg Whites:
Preheat your oven to 375°F (190°C). Grease your soufflé dish or baking dish thoroughly with butter. You can also dust it with a little sugar or flour to help the soufflé rise and prevent sticking.
Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Add the cream of tartar and continue beating until stiff, glossy peaks form. The peaks should hold their shape but not be dry.
7. Fold the Egg Whites into the Corn Mixture:
Gently fold about one-third of the beaten egg whites into the slightly cooled corn mixture. This lightens the base and makes it easier to incorporate the rest of the whites.
Then, carefully fold in the remaining egg whites in two additions, being very gentle to maintain as much air as possible in the mixture. Use a large spatula and fold in a circular motion, cutting down through the center and folding the mixture over. Stop folding just when no streaks of egg white remain. Do not overmix, as this will deflate the soufflé.
8. Bake the Soufflé:
Pour the soufflé mixture into the prepared soufflé dish. Smooth the top gently.
Bake for 30-40 minutes, or until the soufflé is puffed up, golden brown on top, and slightly wobbly in the center. The exact baking time will depend on your oven and the size of your dish.
9. Serve Immediately:
Soufflés are best served immediately after baking, as they will start to deflate as they cool. Carefully remove the soufflé from the oven and serve it hot. You can serve it as is or with a dollop of crème fraîche, a drizzle of maple syrup, or a sprinkle of powdered sugar if serving as a dessert.
Enjoy this delicate and flavorful Sweet Corn Soufflé!