clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Corn Soufflé

  • 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


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


  • 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


  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.


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