Fresh Corn Souffle Recipe Recipes Recipe For Hand

EASY CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
• Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
• Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
• Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
• Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

FRESH CORN SOUFFLé

Steps:

• Butter a 2-quart round or oval baking dish (such as a 10- x 2-inch round) and coat with 2 ounces of the Gruyère or Comté. The cheese will not cover the inside of the baking dish completely. There will be gaps. For beating the egg whites, you can use a stand mixer, an electric hand mixer, or a manual rotary egg-beater.
• It's best to use a metal bowl. Wash the bowl and beater in hot soapy water; rinse well and dry. Bowl and beater must be grease-free. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
• Put 4 tablespoons of the butter into a large skillet (12-inch) over medium heat. When hot, add the garlic and cook about 15 seconds, stirring with a wooden spoon. Add the corn, red bell pepper, and jalapeño and cook, stirring occasionally, until the peppers and corn are partly tender, 2 to 3 minutes. Take the pan off the heat and add 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Combine the milk and half and half in a medium heavy saucepan (3-quart) and bring to he boil over medium heat. Watch carefully so the liquid doesn't overflow the pan. Keep the liquid hot on low heat. (Or, just heat the milk and half and half in a 2-cup heatproof measure (such as Pyrex®) with pouring spout for 2 minutes in a microwave oven).
• In another medium saucepan (3-quart), melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Take the pan off the heat, wait a few seconds for the bubbling to subside, and pour in the hot liquid all at once.
• Whisk vigorously to make a smooth béchamel sauce. Return the pan to medium heat and bring to the boil, whisking constantly. Cook at the boil for 2 minutes until very thick. Off heat, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk the egg yolks in one or two at a time.
• Transfer the soufflé base to a large bowl. Stir it occasionally with a heatproof flexible spatula until tepid. The base must not be hot when you fold in the beaten egg whites and cheese.
• For the egg whites. Start beating on medium speed, and beat until the whites are frothy, about 1 minute. Add the cream of tartar or lemon juice-the acid stabilizes the whites-and continue beating until the whites form moist-looking peaks that stand up straight or curl just a tiny bit at their tips.
• Slowly tilt the bowl to make sure the whites are staying put. If they slide around, beat a few seconds longer. As soon as you can turn the bowl upside down with the whites staying put, they're beaten just right. Do not overbeat or the whites will be too stiff.
• Whisk about 1/4 of the whites into the tepid soufflé base just to lighten it. Gently fold in the remaining whites in two additions, followed by the cooled corn and peppers and 3 ounces of Gruyère or Comté. Be gentle to maintain as much air in the whites as possible.
• Scrape the soufflé batter into the prepared dish-it will be almost full. Sprinkle the remaining ounce of cheese on top and place the soufflé in the oven. Bake 30 minutes, until the soufflé has puffed up to double its volume and is well-browned on the top and sides. A wooden skewer plunged into the center of the soufflé should come out clean.
• Serve as soon as you can. But do not worry. The soufflé will not collapse. It will just settle a bit. Refrigerate leftovers. To reheat, cut the cold soufflé into slices and reheat each serving on a plate for 1 1/2 to 2 minutes in a microwave oven. Delicious!

CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish.
• Bake for 1 to 1 1/2 hours.

CORN SOUFFLé RECIPE (CORN CASSEROLE)

Steps:

• Prep: Butter the bottom of a 9x13 baking dish. Preheat oven to 350˚ F.
• Combine: Whisk the egg in the casserole dish. Mix in both the regular corn (drained) and the cream corn. Then stir in the sour cream and cornbread mix. Pour in the melted butter into the mixture and mix until everything is well incorporated.
• Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.

GINA'S CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Coat the bottom and sides of a round 2 quart souffle dish with butter.
• Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
• Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

SWEET CORN SOUFFLE

Steps:

• Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
• Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.

SIMPLE AND FRESH CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
• Bake in the preheated oven until bubbling, about 1 hour.

CORN AND CHEESE SOUFFLE

Steps:

• Lightly butter the bottom of a 2 quart souffle dish. Set aside.
• Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened.
• Add cheeses, stirring until melted.
• Stir in corn, garlic powder, and red pepper.
• Beat egg yolks at medium speed with an electric mixer until thick and pale.
• Stir into corn mixture.
• Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
• Spoon into prepared dish.
• Bake at 350F for 55 to 60 minutes.
• Serve right away.

SWEET CORN SOUFFLE RECIPE - (4.4/5)

Steps:

• 1.Preheat oven to 350F. Prepare soufflé dishes with non-stick cooking spray. 2.In a small saucepan over low heat, bring milk to a simmer. Remove from heat. 3.In a separate saucepan, melt butter and sugar over medium low heat. When butter is melted and sugar dissolved, add flour all at once and briskly whisk it into butter until smooth. Make sure flour is completely absorbed. Continue whisking lightly until flour has cooked, another two to three minutes. 4.Add heated milk all at once to butter and flour and whisk until smooth. Continue to whisk about two minutes until mixture has thickened. Remove from heat. 5.After mixture has cooled for a few minutes, whisk in egg yolks only (reserve egg whites), one at a time. Then add seasonings and whisk to combine. 6.Add half of roasted corn to base and whisk to combine. 7.In bowl of a stand mixer fitted with whisk attachment, whisk egg whites and cream of tartar until egg whites form soft peaks. Add approximately 1 tablespoon of soufflé base to egg whites and fold in gently using a whisk or a rubber spatula. Fold in remaining egg whites to soufflé. 8.Transfer to prepared soufflé dishes and bake on a lined cookie sheet or half sheet pan on lowest pan in oven. Bake for approximately 25-28 minutes until soufflés have puffed and are golden brown. Serve immediately.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

CHEESE AND CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
• Add corn, milk, salt, garlic salt and Worcestershire sauce.
• Cook stirring constantly, until thickened.
• Add cheeses.
• Stir until melted.
• Blend egg yolks into cheese sauce.
• Cool slightly.
• Gently fold egg whites into sauce just until blended.
• Pour mixture into an ungreased 2-quart casserole.
• Bake for 45-50 minutes or until puffed up and firm.