Best 2 Corn Onion Souffle Recipes

Delight your taste buds with a culinary masterpiece that combines the rustic charm of corn and the aromatic pungency of onion - the Corn Onion Souffle. This savory dish is an explosion of flavors, textures, and aromas that will leave you craving for more. Prepared using fresh corn kernels and caramelized onions, this souffle is a symphony of sweet and savory notes. The addition of eggs and milk creates a light and airy texture, while a touch of cheese adds a delightful richness and creaminess. Served piping hot, this dish is perfect for a hearty brunch, a comforting lunch, or an elegant dinner. Accompanied by three additional delectable recipes - Sweet Corn Fritters, Corn and Onion Chowder, and Corn Pudding - this article is a treasure trove for corn and onion enthusiasts. Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of these humble ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Pick Fresh Ingredients: Choosing sweet corn and fresh onions is essential for a flavorful souffle. Look for plump corn kernels and firm, white onions.
Sauté the Ingredients: Sautéing the corn and onions before adding them to the souffle batter enhances their flavors and adds a nice caramelized touch.
Season Wisely: Don't be shy with the seasonings! Salt, pepper, and cayenne add depth and balance to the souffle.
Fold Gently: When incorporating the egg whites into the batter, fold them gently to maintain their airiness. Overmixing will deflate the souffle.
Bake in a Water Bath: Baking the souffle in a water bath creates a humid environment that helps it rise evenly and prevents overcooking.
Serve Promptly: Souffles are best enjoyed fresh out of the oven. Their delicate texture tends to deflate over time.

Conclusion:

A corn and onion souffle is an impressive dish that's surprisingly easy to make. By following these tips, you can create a flavorful, fluffy souffle that will wow your guests. From the sweet corn and caramelized onions to the savory cheese and herbs, this souffle is a symphony of flavors and textures. Whether served as a main course or a side dish, it's sure to be a hit at your next gathering. So, gather your ingredients, preheat your oven, and let's get cooking!