Last updated on November 11th, 2019
I had three good reasons for filming this video:
1) Sweet corn is in season
2) My doctor told me to “take it easy” following last week’s successful cataract surgery
3) Blender Corn and Herb Soufflé is the easiest first-course dish in my repertoire!
Not a fan of video recipes? No problem. Read on, and you’ll find the recipe in photographic steps. I originally published the recipe in August, 2016.
Here’s the step-by-step:
First, grab 3 large ears of corn…
And shuck them.
Next, cut off the piece of stalk from the fat end of the cob, and stand the cob upright in a pie plate or shallow bowl. Slice downward with a sharp knife to remove the kernels.
When you are finished, you should have 3 cups of corn kernels.
Note: Wanna use frozen corn kernels for this souffle? Be my guest.
Now run out to the garden, and snip 3 long stems from your chive plant. Coarsely chop the stems.
No chive plant for you? Snip a handful of parsley leaves, and mince them.
Now scoop the corn kernels into the jar of an electric blender.
Add 1/2 cup shredded cheese. Use cheddar for a distinctly “American” taste, or Swiss or Gruyere for a decidedly French flavor.
While adjusting the aperture setting on your camera, tip 1/2 cup heavy cream into the blender.
Then utter a curse word when you discover the cream you just poured has landed not in your blender, but on your work station.
Clean up the mess.
Then add 3 large, local eggs…
A pinch of kosher salt and some freshly-ground pepper…
And 1/4 teaspoon of crushed red pepper flakes. The flakes will give the souffle a subtle hint of heat.
Whirrrrrrrr! Blend the works until smooth — about 30 seconds.
Then butter or spray 4 6-ounce ramekins, and place them on a baking sheet. My bayberry-blue subjects were purchased for a song from this online source.
Divide the batter between the ramekins…
And top them with the aforementioned chopped or minced herbs.
Make-Ahead Note: At this point, you can cover and refrigerate the soufflés for up to 3 hours. That’s right — this is a first course or side dish that will wait for you!
When you are ready to bake, preheat the oven to 400°F. Bake until the soufflés are puffed and golden — 25-30 minutes.
You’ll find that a corn soufflé is infinitely neater to eat than corn on the cob. You wont’ feel like a slob when you devour it.
You will, however, feel like a slob if you eat all four servings before your imaginary guests arrive. Like I did just now.
Think you’ll give this simple soufflé a go? You can let me know by leaving a comment. As always, your words are the sunshine of my day.
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Here’s the printable:
This is easy to make. Just tip corn kernels, cheddar cheese, heavy cream, whole eggs, and some seasonings into the jar of an electric blender, and puree until smooth. Then divide the puree between 4 ramekins, and bake until puffed and golden. Delicious as a first course or side dish.
Ingredients
- 3 cups corn kernels, preferably fresh, but frozen will work
- A generous 1/2 cup shredded Cheddar cheese
- 1/2 cup heavy cream
- 3 large, local eggs
- 1/2 teaspoon kosher salt
- Grinds of black pepper
- 1/4 teaspoon crushed red pepper flakes
- Herbs: a sprinkling of chopped chives or minced parsley (or both)
- Butter or vegetable spray for greasing 4 6-ounce ramekins
Instructions
- Tip the corn, cheese, cream, eggs, and seasonings into the jar of an electric blender. Blend at high speed until a smooth puree develops -- 20-30 seconds. Place 4 (6oz) ramekins on a baking sheet, and grease them with butter or vegetable spray. Divide the puree between the ramekins. Finish with a sprinkling of herbs.
- If you are not going to bake right away, cover and refrigerate the ramekins for up to 3 hours. Otherwise, center the oven rack, and preheat the oven to 400°F.
- Bake on a baking sheet in the preheated oven until puffed and golden -- 25 to 30 minutes. Serve immediately.
Patty says
Im happy to see your doing well after your surgery. Thank you for sharing your delishious recipe.
Tracy says
As the non-cooking half of this couple, I cannot say enough good things about your recipes! I love to surprise my husband with something I made by myself This looks like another winner.
Linda says
I live in farming country, southern Delaware, and all these ingredients are available at my local farmer’s market. This recipe is definitely on my agenda for this week’s meals! Thank you.
Jo says
Thank you for the recipe. I’m going to make this for my quilting group the next time it’s my turn to make lunch.
Sue says
Hi, I love the floral arrangement! Just beautiful!!! Never would have thought to add an hosta leaf. I will definitely try your souffle, sounds delicious!! Thank you and keep em coming! ( Hopefully now my angel mother just got her wings 😉 )
Loretta says
This sounds delicious! I can’t wait to try it!
Maggie says
I love reading your posts, I laugh so hard!!!
Your writing is always a welcome Sunday morning treat!!
Oh, and your recipes are great too!!!
Thank you.
Dennis Kassner says
Would the corn and herb souffle’ work equally as well if the mixture were poured into a single container rather than into the ramekins?
Renee Coursey says
I have IBS and cannot have cream. Any idea about what to use instead of cream? Could I use coconut milk (canned)? Thanks and I love reading about your home and what you cook is so
yummy.
Ing-Marie Peck says
no corn in the house, but I have broccoli that need to be eaten,so I will try that.
Ing-Marie Peck says
No corn in the house .but i have broccoli I need to eat so I will make that. Then I will try the corn too.
Kevin Lee Jacobs says
Hi Dennis – Yes, this souffle can be made in a single container. For best presentation, choose a round, fairly straight-sided baking dish that will hold approximately 24 ounces.
Lynda says
Yay! I love the idea also of a single container. Love the blue ramekins which are set off so picturesquely? with the yellow of the corn. Thanks Kevin.
Amen Kahwajy says
Kevin, are they baked directly on the rack or do you make a Bain marie(sp?)?.
Mickey says
Happy about your “new” eyes! This corn souffle’ sounds fantastic! Thanks. After refrigeration, do I put it right in the oven, or allow it to come back to room temperature? Also, I love, love your tomato pie. It is amazing. Take care and thank you.
Kevin Lee Jacobs says
Hi Amen – Bake them on a baking sheet. (Bain marie water bath isn’t necessary for these souffles).
Hi Mickey – You can let the souffles come to room temperature after refrigeration, or simply bake them in their chilled state for 5 extra minutes (usually 30 minutes total).
Sheryl says
Kevin, if I make the souffles with just the herbs, do I still need 3 cups of them?
kathleen passie says
Will make these this week.. Guests arriving to view the eclipse as we are in the path of totality.
But use non GMO corn if available… much better for you!
Enjoy
Nancy says
Kevin, you are so funny and honest about spilling things, using a colorful word, and eating all four little soufflés! I may try making this soon. There! Another angel is airborne!
Turtle says
Hi Kevin ~ I’ll be making this soon. I’ll get to eat all of it though if I don’t find something to replace the flavorful cheese, since half of us don’t eat cheese. Not it. Is there a “flavorless” cheese or cheese alternative that will provide the same function? Otherwise, great big bowl here I come!
Cynthia Shultz says
This looks so good. Thank you
Laura Munoz says
Looks delicious. For a cool autumn evening, this would be just the thing! Got to wait till the temps. cool down before I turn on my oven. Thanks Kevin!
Ardelle says
First, the beautiful bouquet of summer flowers reminds me of my dear Mother – whenever there were flowers blooming outdoors we had some in vases throughout the house. Sometimes it was one simple apple blossom in a vase, mason jar or whatever suited her mood and flower availability at the moment. We had endless dahlias, zinnias, gladiolas, peonies, calendulas and the list goes on.
I plan to make your corn souffle for book club – nothing like trying something new for dear friends that will be honest and kind with the assessment :-). It sounds so easy to make and I love fresh corn – actually fresh everything in the summer time. It’s veggie heaven right now!
Thanks and so happy that your cataract surgery went well. I suppose someday I may have to deal with that as well.
Edie says
Question: My family loved this recipe but I can’t remember if I substituted yogurt or sour cream for the fat laden heavy cream? Do you have a suggestion for a substitute? Also, give us some more great ramekin recipes….I bought mine specifically for your recipe and I would love to use them more!
Donna McDowell says
Kevin, grateful eye surgery was successful. I am going to make the corn pudding for my friend. That is one of her favorite dishes. Thank you for sharing. Don’t cry over spilled cream.
John says
This recipe reminds me of Corn Pudding, my usual Thanksgiving contribution. This version would be lovely for late summer, and I will definitely try it.
Barb says
Yum! Sounds delicious and easy!
Samantha Gray says
So happy that your surgery turned out well and you are recovering quickly! I’m going to try this recipe this week. I was reared partially in Virginia and corn pudding was a staple on our table all summer long. This looks like a more sophisticated variation and I can’t wait to try it. Keep on healing!
Jody says
Hi Kevin,
I want to make this for my 9 person dominoes group that meets once a month. We always decide on a theme for the next month and sign up for what we’ll bring. I only have 4 ramekins and because I recently lost my husband and don’t have children, I don’t want to purchase more just for my dominoes group. So if I make this, doubling up on everything, and pour it into a large souffle bowl, can I just increase the cooking time (and by how much so that I don’t keep opening the oven door?) Is there anything different I should do? Thanks! Jody
Betsy says
Hi – Kevin! Can these be made ahead (cooked) and saved for a later date? If so how long can these be kept in the refrigerator,,, uncooked and cooked?
Linda C says
Kevin–My husband loves corn but we don’t have it often because it is harder to digest than other vegetables. I figured blending the corn maybe would make it more digestible and made this to serve alongside baked chicken and broccoli. What a hit it was! And since the recipe was for four, we now have two more for another meal. Yeah! I’ll be making this one again.
Kathy says
A friend gave us some fresh local corn and my husband made these last night and served them with a beautiful piece of salmon. We loved them and they are easy to make. We are considering them as a side dish at Thanksgiving this year. Tasty and convenient. Thanks for another great recipe.
Christina Giordano says
Kevin, do you think this basic recipe would be good if prepared as a quiche? Would you suggest increasing the eggs and cheese and putting it into a partially pre-baked frozen pie crust?