Best Cheddar Corn Souffle Recipes

FRESH CORN AND CHEDDAR CHEESE SOUFFLE image

Yield 4 servings

Number Of Ingredients 11

4 Tbsp butter
1 cup corn kernels (from about 2 ears)
3 Tbsp flour
1 cup milk
4 egg yolks
1/2 tsp dry mustard
1/2 tsp salt
3/4 cup grated sharp cheddar cheese
1 fresh chive bunch, chopped
5 egg whites
Pinch of salt

Steps:

Preheat to 400. Butter 8-cup souffle dish. Saute corn in 1 Tbsp butter, 3 minutes. Remove from heat. Melt 3 Tbsp butter in saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk. Boil till ve3ry thick, stirring constantly, about 1 minute. Remove from heat. Whisk in yolks 1 at a time. Whisk in mustard and salt. Season with pepper. (Can be made 2 hours ahead. Dot top with butter and let stand at room temperature. Before continuing, rewarm over low heat till just lukewarm, stirring constantly.) Add corn, cheese and chives. Beat whites and pinch of salt till stiff but not dry. Stir 1/4 of whites into yolk mixture to lighten. Gently fold in remaining whites. Spoon into dish. Place in oven. Reduce temperature to 375 and bake till puffed and golden on top and souffle still moves slightly when top is gently touched, about 30 minutes. Serve hot.

Corn and Cheddar Souffle image

Provided by Kirstenht

Categories Corn

Time 1h10m

Yield 1 souflle, 4-6 serving(s)

Number Of Ingredients 12

4 ears fresh corn
1/4 cup butter
1/4 cup fine cornmeal
1 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg
1 1/4 cups milk
2 green hot peppers, seeded and chopped (hungarian peppers are great)
1 1/4 cups aged cheddar cheese, grated
2 green onions, very thinly sliced
6 eggs, separated
1 pinch cream of tartar

Steps:

Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
Strip corn from cobs; discarding cobs, set aside.
In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
Place on middle rack of oven; reduce heat to 400.
Bake until puffed and brown, 35-40 minutes.

Nutrition Facts : Calories 520.1, Fat 34.9, SaturatedFat 19, Cholesterol 395.5, Sodium 1043.8, Carbohydrate 30.4, Fiber 3.6, Sugar 5, Protein 25

CHEDDAR CORN SOUFFLE image

Categories Cheese

Yield 10

Number Of Ingredients 13

soft butter to coat ramekins
2 T parmesan
1/2t salt
1/2t nutmeg
1/2 t b pepper
1/4 t cayenne
1 c milk-heated
2 oz butter
1/4c flour
5 eggs, sep
1/4 t cr of tartar
1 c (4oz) grated ext sharp cheddar
1/2 c corn kernels (fresh or frozen)

Steps:

Preheat oven to 400 butter ramekins, dust with parmesan make bechamel add spices,add yolks one at a time and mix well, set aside beat whites with cr tartar until stiff peaks Mix one third white into yolk mixture, add cheese and corn and 1/2of whites, fold in rest of whites divide among ramekins, clean edges. place in oven and immed turn oven to 375. Bake for 30'