Light Cheddar Corn Souffle
This Light Cheddar Corn Soufflé is an amazing dish. I don’t know where I got the original recipe but I have made this for Thanksgiving and Christmas dinners for years as a high caloric, decadent treat. I decided to try to lighten it up but being such a horrible baker, I was nervous about a fallen soufflé mess. I so very much hate baking. The measuring and precise oven temperatures make me ill just thinking about it but this Corn Soufflé is so good and so toothsome I decided to lighten it up, skip the measuring and take a chance that it would actually puff up and taste good. It did not disappoint. This recipe is surprisingly forgiving and as it turns out, you can toss a few ingredients together, pop it into the oven, hope for the best and it turns out a soufflé success. Who knew?
Light Cheddar Corn Souffle
Prep
Cook
Total
Yield 4 servings
Ingredients
- 3 tablespoons Olive Oil
- 2 Shallots, minced
- 3 tablespoons Flour
- 11/2-2 cups Milk (or Oat or Soy)
- 1 teaspoon Dried Mustard Powder
- 2 cups Corn (frozen and thawed or Canned and drained)
- 3 Egg Yolks
- 6 Egg Whites
- 1/2 cup Sharp Cheddar Cheese, grated
- 2 Green Onions, chopped
- Sea Salt and Ground Pepper
Instructions
- Preheat oven to 400f or 200c
- Heat the Olive Oil in a heavy saucepan
- Add Shallots and sauté a few minutes until soft
- Add the Flour and cook and stir until lightly browned
- Slowly whisk in the milk to form a roux. Keep adding milk and stirring until a smooth consistency, like thin pudding
- Season with Dry Mustard, Salt and Pepper
- Add the Green Onions and Corn and cook 2 minutes, Add the Cheddar Cheese and stir
- Remove from heat and let cool slightly
- Separate the Eggs and whip the 6 Egg Whites until stiff peaks form (add a bit of water, store and save the 3 extra yolks for another use)
- Add the other 3 Egg Yolks, one at a time to the cooled Roux, whisking well
- Fold the mixture gently into the Whipped Egg Whites
- Pour the mixture into a lightly greased Soufflé or Casserole Pan
- Pop into the oven and immediately lower the heat to 350f or 180c
- Cook 20-25 minutes until set and browned on top. ( don't let teenagers open the oven)
- Serve immediately
Individual Corn and Cheddar Souffles
Corn and Cheddar Souffle
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