Calling all corn enthusiasts! Get ready to embark on a culinary journey with Ruth's Corn Soufflé, a delightful dish that combines the sweet flavors of corn with the fluffy texture of a soufflé. This savory treat is perfect for any occasion, whether you're hosting a brunch, a potluck, or a family dinner. With its vibrant golden crust and tender, spoonable interior, Ruth's Corn Soufflé is sure to impress your taste buds and leave you craving for more.
This versatile dish can be customized to suit your preferences. For a vegetarian version, simply omit the bacon. If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeño. And for a cheesy indulgence, feel free to sprinkle some shredded cheddar or Parmesan cheese on top before baking.
In addition to the classic Ruth's Corn Soufflé recipe, this article also features a collection of equally enticing corn-based dishes. From the creamy and comforting Corn Chowder to the zesty Mexican Street Corn Salad, there's something for every corn lover to enjoy. So, grab your apron, preheat your oven, and let's dive into the delicious world of corn soufflés and more!
CORN SOUFFLE
This Corn Souffle recipe is a fluffy, subtly sweet corn custard that's a perfect side dish for the holidays!
Provided by NeighborFood LLC
Categories Side dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.
- In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.
- In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.
- Add the corn kernels, cream corn, salt, and vanilla and stir until combined.
- Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top is lightly browned and the souffle is set. Serve immediately.
Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 394 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
RUTH'S CORN SOUFFLE
Make and share this Ruth's Corn Souffle recipe from Food.com.
Provided by Kellie in SLO
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Pour into a 9x13 baking dish.
- Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.
GRANDMA IRENE'S CORN SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.
RUTH'S CHRIS STEAAKHOUSE CREAMED CORN
This is the best creamed corn I have ever had and every time I make it my guests go wild. I often double and triple (or more) the recipe and I have never had a single serving of leftovers. This recipe calls for frozen corn, but I have used fresh off the cob when it is in season and it is even more amazing!
Provided by klm4140
Categories Corn
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Over medium heat melt the butter with the bacon fat. Add the onion, fennel and jalapeño and cook about 5 minutes until translucent. Add the corn and spices and cook for 5 minutes. Add cream cheese and heavy cream and simmer until a heavy consistency is achieved (approx 10 minutes). Stir frequently. Once finished place in a serving dish and garnish with sliced green onions.
- Note:I posted the recipe exactly as Ruth's Chris listed it but I often add a touch more cream cheese and on occasion have left out the jalapeno if I didnt have it on hand but no matter what do not omit the fennel bulb. It really makes this recipe and will not disappoint! Again -- this is amazing with fresh corn cut off the cob. Hint: since you use so little of the fennel bulb I have chopped up the rest and frozen it for future use and it works out perfectly.
Nutrition Facts : Calories 528.2, Fat 39.5, SaturatedFat 23.7, Cholesterol 128.7, Sodium 365.1, Carbohydrate 44, Fiber 4.8, Sugar 4.2, Protein 8
CORN SOUFFLE
This recipe came from my aunt who is a fabulous cook! She made this every year for Thanksgiving and I use it for any special occasion. The recipe can easily be cut in half to feed about 6-8 people. I have also used fat free sour cream with no difference in taste.
Provided by Holly in Florida
Categories Corn
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Melt the 1/2 cup of butter in a large casserole dish in the microwave.
- Mix the remaining ingredients in a large bowl until moistened.
- Pour into the casserole dish.
- Bake for 45 minutes to an hour or until it is golden brown on top.
- Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.
Nutrition Facts : Calories 473.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 124.6, Sodium 816.2, Carbohydrate 52.5, Fiber 4.3, Sugar 14.7, Protein 8.7
CORN SOUFFLé
Serve the perfect side dish for any special dinner with our tasty Corn Soufflé! Reminiscent of home-style cornbread, this Corn Soufflé is delicious and fluffy. Watch this video to learn how to make Corn Souffle perfectly each time.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
- Bake 50 to 55 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8527 g, Sugar 0 g, Protein 5 g
Tips:
- Use fresh corn. Fresh corn has a sweeter, more flavorful taste than frozen or canned corn. If you can't find fresh corn, frozen corn is a good substitute.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Cook the corn just until it is tender-crisp, about 5 minutes.
- Use a good quality cheese. The cheese is one of the main ingredients in corn souffle, so it's important to use a good quality cheese that melts well. Cheddar, Parmesan, and Gruyère are all good choices.
- Season the corn souffle well. Corn souffle should be well-seasoned with salt, pepper, and other spices. You can also add a bit of heat with cayenne pepper or chili powder.
- Bake the corn souffle until it is golden brown. The corn souffle should be baked until it is golden brown on top and set in the center. This will take about 30 minutes.
- Serve the corn souffle immediately. Corn souffle is best served immediately after it is baked. It can be served as a main course or a side dish.
Conclusion:
Corn souffle is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy texture and sweet corn flavor, corn souffle is sure to be a hit with everyone at your table. So next time you're looking for a new recipe to try, give corn souffle a try. You won't be disappointed!
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