Sweet Corn Souffle Recipe Recipe Cards

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ZUCCHINI & SWEET CORN SOUFFLE



Zucchini & Sweet Corn Souffle image

As novice gardeners, my husband and I sowed zucchini seeds-15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. -Carol Ellerbroek, Gladstone, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

2 medium zucchini (about 1-1/2 pounds), shredded
2-1/2 teaspoons salt, divided
6 large eggs
2 medium ears sweet corn, husked
6 tablespoons butter
2 green onions, chopped
6 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/4 cups 2% milk
1/2 cup shredded Swiss cheese

Steps:

  • Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 152mg cholesterol, Sodium 599mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

SWEET CORN SOUFFLE RECIPE - (4.4/5)



Sweet Corn Souffle Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 9

2 cups corn kernels (canned or frozen) draineded)
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
1/3 cup butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 eggs separated
1/2 teaspoon cream of tartar

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.

SWEET CORN SOUFFLE



Sweet Corn Souffle image

A friend shared this recipe with me....it was given to her by a friend who is a chef. It is a wonderful custard-like side dish. I have not made this but will be making this for Thanksgiving dinner this year, we love corn anything in our house!!

Provided by Chef53Kathy

Categories     Corn

Time 1h

Yield 1 casserole, 12-16 serving(s)

Number Of Ingredients 8

10 eggs, whipped to frothy
4 cups heavy whipping cream
1/2 cup sugar
1/4 cup flour
2 tablespoons salt
2 (15 1/4 ounce) cans whole kernel corn, drained
2 (15 1/4 ounce) cans creamed corn
2 tablespoons butter

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.

Nutrition Facts : Calories 510.6, Fat 36.5, SaturatedFat 20.9, Cholesterol 290, Sodium 1729.8, Carbohydrate 41, Fiber 2.5, Sugar 13.1, Protein 10.5

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