Is there a pound of cheese in this Corn Soufflé - yes there is. No turning back now friends. We're in it.
My mom has been making this Corn Soufflé for 30+ years of my life. The fact that it's just NOW being added to WGC is wild to me. This super easy Corn Soufflé can be made with 1 mixing bowl and 10 minutes of prep time and it will be your new favorite comforting side dish.
Table of Contents
Why I Love This Recipe
Mama Dalkin has a handful of recipes that always transport me back to childhood, like her apple crisp and this Corn Soufflé is also one of them. It made an appearance every other week on our dinner table and my sister and I would fight for the last spoonful. It's easy to assemble and pairs well with many main courses. This year I'm adding it to the WGC Thanksgiving menu because we all need it! I promise, you'll love it!
Ingredients & Substitutions
- Eggs
- Frozen Corn thawed
- Greek Yogurt
- Sour Cream
- Melted Butter
- Cornmeal
- Monterey Jack Cheese
- Cheddar Cheese
- Chopped Mild Green Chiles from a can (optional)
- Chives
- Kosher Salt
- Black Pepper freshly cracked
*For a full list of ingredients and instructions please see recipe card below.
How to Make Corn Soufflé
Step 1: In a large bowl combine all the ingredients and stir to combine. Prepare a baking dish with non-stick cooking spray.
Step 2: Preheat the oven to 350 degrees. Transfer into the baking dish and place into the oven. Bake for roughly 45 minutes.
Step 3: Remove from the oven and let cool slightly before scooping.
How to Store Corn Soufflé
You can store this in the fridge for 3 days and warm it in the oven or microwave when its time to eat.
How to Freeze Corn Soufflé
Due to the cream in it, I do not recommend freezing it since the texture will not be great when thawed.
Tips & Tricks
This recipe truly couldn't be easier! If you want to add anything into the mix, it'll most likely work. Change up the cheeses, please be my guest.
I find that for the best results, I cube my cheese in ½ inch cubes so that every single bite has a little pocket of melted cheesy goodness.
FAQs
What do you eat with corn soufflé?
We eat Corn Souffle with just about anything in our family. But it's my favorite when it's alongside some Thanksgiving side dishes like mac and cheese, a big salad and some protein
Are soufflés supposed to be gooey?
The gooey-ness in a souffle is only from the pockets of cheese. The rest of the souffle is more light and fluffy.
How long can a soufflé sit after baking?
This isn't a traditional souffle that needs to be served immediately. This recipe gives you a bit more grace so you can serve it 20-45 minutes after it comes out of the oven.
Do souffles reheat well?
As a whole, no. But if you want to quickly reheat leftovers of the souffle, that will absolutely work.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Corn Soufflé
Ingredients
- 3 large eggs
- 10 ounces frozen corn, thawed
- ½ cup greek yogurt
- ½ cup sour cream
- ½ cup melted butter
- ½ cup cornmeal
- 8 ounces Monterey Jack Cheese, cubed
- 8 ounces Cheddar Cheese, cubed
- 4 ounces chopped mild green chiles
- ¼ cup chives, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.
- In a large bowl combine all the ingredients and stir to combine. Transfer into the baking dish and place into the oven. Bake for roughly 45 minutes.
- Remove from the oven and let cool slightly before scooping and serving.
I'm rating 4 stars only because it was VERY cheesy. My family thought even too much! LOL The flavor is very good,. I may even add fresh jalapeños next time.
Made this for a dinner party and it was a hit! Everyone loved it. So easy to put together. Can’t wait to make it again.
Easy and delicious - this was a huge hit!
This recipe sounds great ! I would like to send it to myself, my daughter-in-law and my daughter. But, I can only email !!! You do not offer email possibility. My printer does not work either, not compatible with my Chrome Book.
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Very good!
Can I bake Thursday morning and reheat to serve for dinner Thursday night.
check the notes on how to best prep ahead!!
Why wouldn’t you grate the cheese?
because this yields big pockets of gooey melted cheese
I am doubling the recipe, should I increase bake time? How much longer?
yes it will need to cook for longer! I'd just do the toothpick test as it will depend on the size of the vessel you're baking in.
Very easy, largely very good. I screwed up and didn’t cut the cheese into small enough pieces, which didn’t end up melting, leaving chunks of cheese that were unappetizing. But we ate around those, and the flavors were really great. Going to try making it again at some point without the cheese at all.
Hi - can you prep in the casserole dish ahead of time and then bake?
sure can
Do you have a recommendation for an egg substitution that you think could work well with this recipe?
I haven't tested it with any egg replacements - so sorry!!
Easy and good!
I'm going to try this in a crock pot... is that a risky decision?
haven't tested it so I can't say for sure!
Can you swap frozen corn for fresh or canned corn?
sure can - if its canned, just drain it
My mouth is watering in anticipation of this! I don't think I will wait for Thanksgiving......