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Fresh Corn Soufflé

Prep Time:15 Minutes
Cook Time:25 Minutes

Nutritional Information

This is a perfect way to use the abundance of summer corn!


  • unsalted butter, as needed for greasing
  • freshly grated Parmesan cheese, for coating
  • salt, to taste
  • 8 ears of corn
  • To Taste freshly ground pepper
  • 5 large egg yolks
  • 1 3/4 cups shredded Comté cheese
  • 2/3 teaspoons chopped thyme
  • 10 large egg whites
  • thickly sliced bacon, cut crosswise into 1/3- inch strips, as desired
  • 1 3/4 cups milk


  • 1. Preheat the Egg to 375° using indirect heat. Generously butter muffin cups and coat it with the Parmesan. Bake the corn in the husk for 30 minutes.
  • 2. Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
  • 3. Shuck the corn once it is cool enough to handle. Cut the corn kernels from the cobs. Put 2/3 of the kernels in the saucepan and add the milk.
  • 4. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.
  • 5. In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared tins and bake for 25 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828