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
- Frozen Corn thawed
- Greek Yogurt
- Sour Cream
- Melted Butter
- Monterey Jack Cheese
- Cheddar Cheese
- Chopped Mild Green Chiles from a can (optional)
- 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.
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.
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!
- 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
- 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.