Best 2 Corn Onion Souffle Recipes

If you're looking for a delightful and easy-to-make culinary creation that's perfect for any meal, look no further than corn onion souffle. This delectable dish features a light and airy texture that entices the palate, complemented by the tantalizing flavors of sweet corn and aromatic onions. Whether you're a seasoned chef or a home cook seeking a new addition to your recipe collection, this article will guide you through the process of crafting the perfect corn onion souffle, ensuring a flavorsome and memorable dining experience.

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CORN & ONION SOUFFLE

Corn & Onion Souffle image

I swapped out my old cheese souffle for one with corn. If you're souffle-challenged, it helps to use smaller ramekins instead of one big dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

6 large eggs
2 tablespoons plus 1/2 cup cornmeal, divided
2 cups fresh or frozen corn (about 10 ounces), thawed
2 cups 2% milk
1 tablespoon sugar
3/4 cup heavy whipping cream
1/2 cup butter, melted
1 tablespoon canola oil
1 cup chopped sweet onion
3 ounces cream cheese, softened
1 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1/8 teaspoon baking soda

Steps:

Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 463mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

CORN & ONION SOUFFLE

CORN & ONION SOUFFLE image

Another wonderful recipe (and photo) from Taste of Home. 10-06-15

Provided by Ellen Bales

Categories Side Casseroles

Time 1h10m

Number Of Ingredients 13

Ingredients

6 large eggs
2 Tbsp plus 1/2 cup cornmeal, divided
2 c fresh or frozen corn, thawed
2 c 2% milk
1 Tbsp sugar
3/4 c heavy whipping cream
½ c butter, melted
1 Tbsp canola oil
1 c chopped sweet onion
3 oz cream cheese, softened
1 tsp plus 1/8 tsp. salt, divided
½ tsp freshly ground pepper
1/8 tsp baking soda

Steps:

1. Separate eggs; let stand at room temperature 30 minutes. Grease a 2½-qt. souffle dish; dust with 2 Tbsp. cornmeal.
2. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
3. In a saucepan, heat oil over medium heat. Add onion; cook and stir 5 minutes. Stir in corn, cream cheese, 1 tsp. salt, pepper and remaining cornmeal until blended. Remove to a bowl.
4. Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly. In a bowl, beat egg whites with baking soda and remaining salt on high speed until stiff. Gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
5. Bake in a preheated 350º oven for 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

Tips:

Use fresh corn kernels for the best flavor. Frozen corn can also be used, but it should be thawed and drained thoroughly before using.
If you don't have a food processor, you can grate the corn kernels by hand using a box grater.
Be sure to whisk the egg whites until they are stiff peaks before folding them into the corn mixture. This will help the souffle rise properly.
Bake the souffle immediately after assembling it. This will help prevent it from deflating.
Serve the souffle immediately when it is done baking. It will start to deflate after a few minutes.

Conclusion:

Corn onion souffle is a delicious and easy-to-make dish that is perfect for a special occasion. With its light and fluffy texture and savory flavor, this souffle is sure to be a hit with your family and friends. Follow the tips above to ensure that your souffle turns out perfectly.