Ingredients and Weight:
- 12 ounces fresh corn kernels
- 1/2 cup butter (1 stick)
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs, separated
- 1/2 cup shredded cheddar cheese
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Sauté onion, bell pepper, and celery in butter until softened. Add flour and stir until incorporated.
- Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened.
- Remove from heat and stir in corn, salt, and pepper.
- Beat egg yolks and stir into the corn mixture.
- Beat egg whites until stiff peaks form. Fold into the corn mixture.
- Pour batter into the prepared baking dish and sprinkle with cheddar cheese.
- Bake for 30 minutes, or until the soufflé is puffed and golden brown.
Nutritional Information:
- Calories: 190 per serving
- Fat: 10 grams per serving
- Protein: 12 grams per serving
- Carbohydrates: 20 grams per serving
Dish Characteristics:
- Fluffy, soufflé-like texture
- Creamy and savory
- Rich corn flavor
- Topped with melted cheddar cheese
User Comments:
- "This corn soufflé was absolutely delicious! It was so fluffy and flavorful."
- "I love the creamy texture and the sweet corn flavor."
- "This is the perfect side dish for any occasion."
- "My guests raved about this dish!"
- "I made this for Thanksgiving and it was a hit!"
Special Precautions and Tips:
- Use fresh corn kernels for the best flavor.
- Be sure to preheat the oven before baking to ensure the soufflé rises properly.
- Do not overbeat the egg whites, as this will prevent the soufflé from rising.
- Serve the soufflé immediately after baking for the best texture.
