Corn And Chive Souffle
A light and fluffy corn and chive soufflé with cheesy richness, perfect as an elegant appetizer or side dish for brunch or special occasions.
Ingredients
Instructions
- Butter a tall 2-quart soufflé dish.
- Blend together the corn, grated Cheddar cheese, and egg yolks.
- Add minced chives and season with salt and fresh ground pepper to taste.
- Beat egg whites to soft peaks, adding cream of tartar when they become foamy.
- Stir a quarter of the beaten egg whites into the corn mixture to lighten it.
- Gently fold in the remaining egg whites.
- Pour the mixture into the prepared soufflé dish.
- Bake in a 425°F oven for 10 minutes.
- Reduce oven temperature to 375°F and continue baking for 30 minutes.
- Serve immediately.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to soft peaks, and fold them in gently to maintain airiness. If you don't have fresh chives, green onions can be a suitable substitute. Also, consider using a mix of cheeses, such as Gruyère, for added flavor. This soufflé recipe is a fantastic way to incorporate seasonal corn into your meals.
Serving Suggestions
Serve the corn and chive soufflé immediately for the best texture. It pairs beautifully with a light salad or can be enjoyed alongside a bowl of Patsy'S Vegetable Dip for a more substantial meal. A crisp white wine also complements this dish perfectly, enhancing its flavors.
Storage & Reheating
Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. Note that the soufflé may not retain its original height and fluffiness after reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Chive Souffle contains roughly 498 calories, with 30g protein, 115g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (340% of the Daily Value), protein (59% of the Daily Value), and potassium (59% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2151mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soufflé ahead of time?
While soufflés are best served fresh, you can prepare the corn mixture in advance and store it in the refrigerator. Beat the egg whites just before baking for the best rise. This ensures you maintain the light, fluffy texture that's characteristic of a good soufflé.
What can I use if I don't have fresh corn?
If fresh corn isn't available, you can use frozen corn as an alternative. Just be sure to thaw and drain it well before blending to avoid excess moisture in your soufflé. Canned corn can also work in a pinch, but rinse it thoroughly to remove excess sodium.
How do I know when the soufflé is done baking?
The soufflé is done when it has risen and is golden brown on top. It should have a slight jiggle in the center when gently shaken, indicating a soft texture. Keep in mind that overbaking can lead to a dry soufflé, so it's essential to monitor it closely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).