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Blender Corn and Herb Soufflé (GF)

BY Kevin Lee Jacobs | August 9, 2017 33 Comments

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.

corn souffle eat while hot 8-27-16Here’s the step-by-step:

corn souffle 3 ears corn 8-27-16First, grab 3 large ears of corn…

corn souffle shuck corn 8-27-16And shuck them.

corn souffle remove kernels with knife 8-27-16Next, 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.

corn souffle finished two and half or 3 cups kernels 8-27-16When you are finished, you should have 3 cups of corn kernels.

Note: Wanna use frozen corn kernels for this souffle? Be my guest.

corn souffle grab chives from garden 8-27-16Now run out to the garden, and snip 3 long stems from your chive plant. Coarsely chop the stems.

corn souffle lacking chives use parsley 8-27-16No chive plant for you? Snip a handful of parsley leaves, and mince them.

corn souffle put corn in blender 8-27-16Now scoop the corn kernels into the jar of an electric blender.

corn souffle add swiss cheese 8-27-16Add 1/2 cup shredded cheese. Use cheddar for a distinctly “American” taste, or Swiss or Gruyere for a decidedly French flavor.

corn souffle add heavy cream 8-27-16While adjusting the aperture setting on your camera, tip 1/2 cup heavy cream into the blender.

corn souffle spill cream 8-27-16Then 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.

corn souffle add eggs 8-27-16Then add 3 large, local eggs…

corn souffle add kosher salt 8-27-16A pinch of kosher salt and some freshly-ground pepper…

corn souffle add crushed red pepper flakes 8-27-16And 1/4 teaspoon of crushed red pepper flakes. The flakes will give the souffle a subtle hint of heat.

corn souffle whirrr 8-27-16Whirrrrrrrr! Blend the works until smooth — about 30 seconds.

corn souffle butter ramekins 8-27-16Then 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.

corn souffle divide batter 8-27-16Divide the batter between the ramekins…

corn souffle top with parsley or chives 8-27-16And 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!

corn souffle baked until puffed and done 8-27-16When you are ready to bake, preheat the oven to 400°F. Bake until the soufflés are puffed and golden — 25-30 minutes.

corn souffle eat while hot 8-27-16You’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.

corn souffle close up YUMMY 8-27-16You 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.

Hungry for more? Get my email updates.

Here’s the printable:

Print
Blender Corn and Herb Soufflé

Prep Time: 5 minutes

Cook Time: 30 minutes

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

  1. 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.
  2. 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.
  3. Bake on a baking sheet in the preheated oven until puffed and golden -- 25 to 30 minutes. Serve immediately.
3.1
https://www.agardenforthehouse.com/blender-corn-and-herb-souffle-2/
Copyright 2015 by Kevin Lee Jacobs

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Comments

  1. 1

    Patty says

    August 10, 2017 at 6:35 pm

    Im happy to see your doing well after your surgery. Thank you for sharing your delishious recipe.

  2. 2

    Tracy says

    August 11, 2017 at 3:03 am

    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.

  3. 3

    Linda says

    August 13, 2017 at 8:38 am

    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.

  4. 4

    Jo says

    August 13, 2017 at 8:44 am

    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.

  5. 5

    Sue says

    August 13, 2017 at 8:56 am

    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 😉 )

  6. 6

    Loretta says

    August 13, 2017 at 8:58 am

    This sounds delicious! I can’t wait to try it!

  7. 7

    Maggie says

    August 13, 2017 at 9:09 am

    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.

  8. 8

    Dennis Kassner says

    August 13, 2017 at 9:15 am

    Would the corn and herb souffle’ work equally as well if the mixture were poured into a single container rather than into the ramekins?

  9. 9

    Renee Coursey says

    August 13, 2017 at 9:19 am

    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.

  10. 10

    Ing-Marie Peck says

    August 13, 2017 at 9:33 am

    no corn in the house, but I have broccoli that need to be eaten,so I will try that.

  11. 11

    Ing-Marie Peck says

    August 13, 2017 at 9:38 am

    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.

  12. 12

    Kevin Lee Jacobs says

    August 13, 2017 at 9:38 am

    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.

  13. 13

    Lynda says

    August 13, 2017 at 9:58 am

    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.

  14. 14

    Amen Kahwajy says

    August 13, 2017 at 10:56 am

    Kevin, are they baked directly on the rack or do you make a Bain marie(sp?)?.

  15. 15

    Mickey says

    August 13, 2017 at 11:08 am

    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.

  16. 16

    Kevin Lee Jacobs says

    August 13, 2017 at 12:06 pm

    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).

  17. 17

    Sheryl says

    August 13, 2017 at 12:33 pm

    Kevin, if I make the souffles with just the herbs, do I still need 3 cups of them?

  18. 18

    kathleen passie says

    August 13, 2017 at 12:41 pm

    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

  19. 19

    Nancy says

    August 13, 2017 at 12:42 pm

    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!

  20. 20

    Turtle says

    August 13, 2017 at 2:33 pm

    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!

  21. 21

    Cynthia Shultz says

    August 13, 2017 at 5:36 pm

    This looks so good. Thank you

  22. 22

    Laura Munoz says

    August 13, 2017 at 6:50 pm

    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!

  23. 23

    Ardelle says

    August 13, 2017 at 6:53 pm

    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.

  24. 24

    Edie says

    August 14, 2017 at 11:01 am

    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!

  25. 25

    Donna McDowell says

    August 14, 2017 at 12:31 pm

    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.

  26. 26

    John says

    August 14, 2017 at 8:40 pm

    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.

  27. 27

    Barb says

    August 14, 2017 at 9:52 pm

    Yum! Sounds delicious and easy!

  28. 28

    Samantha Gray says

    August 14, 2017 at 11:49 pm

    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!

  29. 29

    Jody says

    August 16, 2017 at 9:24 pm

    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

  30. 30

    Betsy says

    August 18, 2017 at 7:34 am

    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?

  31. 31

    Linda C says

    August 20, 2017 at 8:45 am

    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.

  32. 32

    Kathy says

    August 25, 2017 at 5:31 am

    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.

  33. 33

    Christina Giordano says

    October 15, 2017 at 3:53 pm

    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?

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