Can frozen corn be used in corn soufflé?
This recipe is delicious with fresh corn kernels, thawed frozen corn kernels or drained canned corn kernels. Use fresh corn during the summer months and frozen corn later.
Can the corn soufflé be prepared in advance?
This soufflé is softer when it comes out of the oven, so it is best served as soon as it is cooked. The corn and jalapeño mixture can be sautéed, chilled and refrigerated a day in advance.
YIELDS: 10 – 12 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 1 hr 15 mins
Ingredients
- 1/2 c. unsalted butter, plus more for greasing
- 1 yellow onion, chopped
- 2 jalapeño peppers, stemmed and chopped (seeded, if desired)
- 4 garlic cloves
- 3 c. fresh yellow corn kernels
- 1 (16-oz.) container sour cream
- 1 (14.75-oz.) can creamed corn
- 2 (8 1/2-oz.) boxes corn muffin mix
- 2 large eggs, beaten
- 2 tsp. kosher salt
Directions
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter.
- In a large skillet, melt the butter over medium heat. Add the onion, and cook, stirring occasionally, until softened, about 8 minutes. Stir in the jalapeño and garlic. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the corn, and cook until just tender, about 4 minutes. Transfer the mixture to a large bowl.
- Add the sour cream, creamed corn, corn muffin mix, eggs, and salt to the onion mixture. Stir until well combined. Spoon the mixture into the prepared dish and spread in an even layer.
- Bake until set, puffed in the center, and lightly browned on top, 50 to 60 minutes. Let cool for 5 minutes before serving.
