Summer Corn Soufflé

Slightly sweet with hints of caramelized onions and flavorful cheese, this corn soufflé is a perfect side dish for summer cookouts, potlucks, and gatherings. I love the versatility of this recipe, and the use of almost all staple kitchen ingredients– plus, it’s always a hit with kids and adults alike!

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We are now officially in summer cookout season and I have a new favorite side dish to share with friends! Summery corn soufflé made with caramelized onions and gruyere cheese. It’s been a big hit with all our friends (which is good, because a dish like this, rich with lots of cream and butter, is made to be shared!)

I adapted this recipe from one of my favorite summer cookbooks– Deep Run Roots. I looooove flipping through the chapters that are organized by seasonal produce because they not only contain delicious recipes, they’re also packed with interesting tidbits about the history and characteristics of each fruit or vegetable.

The corn soufflé in her corn chapter is a sweet dessert, though, and I wanted a savory side. I adapted the recipe to cut out the sugar and include onions and a flavorful cheese (gruyere is my preference here, but you can also use sharp cheddar). The end result is everything I hoped it would be. 

Summer Corn Soufflé

Besides being delicious and feeding a crowd, this corn soufflé is made with staple ingredients in my kitchen. As someone who loves an impromptu gathering, and also waiting until the last minute, it’s really helpful when a recipe does not require a trip to the store for special ingredients.

Of course, this is also helpful for the sake of my grocery budget too, which these days I’m being particularly mindful of.

A few weeks ago, I made this recipe for my son’s backyard birthday cookout. Before that, I brought it to the park to share with our Wild & Free friends for a family cookout. The corn soufflé is tasty both hot and fresh out of the oven, and warm or room temperature as so often happens in potluck situations.

(The birthday party was so sweet and fun! In addition to the corn soufflé, we cooked hot dogs and s’mores over the fire, and had lots of chips and dip, grapes, and homemade lemonade).

I hope that your summer is full of tasty food and gathering with friends! Keep this recipe in mind for your next potluck, and check out the other ideas below. As always, I love to hear back after you’ve tried a recipe, so come back and leave a comment, or tag me on social media (@thispilgrimlife)!

More Summer Cookout & Potluck Favorites ::

• Rainbow Coleslaw
• Simple Homemade Lemonade
• Simple  Summer Pasta Salad
• Instant Pot Corn on the Cob
• Roasted Zucchini Spears with Secret Sauce

Summer Corn Soufflé

★★★★★ 5 from 1 review

• Author: Lisa @ This Pilgrim Life
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 10-12 servings 1x
• Category: Side Dish

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Description

Slightly sweet with hints of caramelized onions and flavorful cheese, this corn soufflé is a perfect side dish for summer cookouts, potlucks, and gatherings!

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Ingredients

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• 4 cups frozen corn, thawed & divided (sweet yellow, white, or a mix of both)
• 2 cups heavy cream, divided
• 1/2 teaspoon kosher salt
• 12 tablespoons unsalted butter, divided
• 1 cup minced yellow onion
• 1 cup flour
• 1 tablespoon baking powder
• 1 cup shredded cheese, gruyere or cheddar
• 4 eggs, separated

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Instructions

1. Preheat oven to 350. Lightly grease a large baking dish.
2. In a small saucepan, bring 2 cups of corn, 1 cup of heavy cream, and the kosher salt to a low simmer. Simmer for 5 minutes. Carefully transfer the hot mixture to a blender and blend on medium-low speed until the mixture is mostly smooth and creamy. Set aside until step 5.
3. In a 10″ skillet, melt 4 tablespoons of the butter over medium heat. When the butter is melted, add the minced onion. Saute for about 10 minutes, until the onions are translucent and just beginning to brown, stirring only once or twice.
4. To the onions, stir in the flour and baking powder. Mix in the remaining cup of heavy cream with a whisk. Reduce the heat to medium-low. Slice the remaining 8 tablespoons of butter into 8 pieces, then add them to the mixture in the pan. Stir continuously until the butter is melted and the mixture is smooth and even.
5. Remove the pan from the heat. Stir in the blended corn mixture (from step 1), the shredded cheese, and the remaining 2 cups of corn. Separate the eggs– adding the yolks to the pan, and the whites to a mixing bowl. Whip the egg whites until soft peaks form. Once the soufflé mixture in the pan is well-blended, fold in the whipped egg whites.
6. Transfer the mixture to the prepared baking dish. Bake in preheated oven for 30 minutes.

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Notes

My favorite combination for this soufflé is blending white corn and keeping the yellow corn whole, with gruyere cheese mixed in. However, the soufflé is delicious with all yellow corn and cheddar cheese too. I love the versatility of this recipe, and the use of almost all staple kitchen ingredients, making it a great option for a last minute cookout or potluck addition.

Keywords: corn, soufflé, cookout

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