If there were a non-traditional dessert you could eat right along with a meal, this Corn Soufflé would be it. It's creamy and sweet and uses corn three ways; fresh corn right off the cob, creamed corn, and cornmeal. Corn Soufflé is the perfect side dish for a cookout, weeknight dinner, or holiday meal. Little nuggets of onion and sweet red bell pepper give it even more fresh-from-the-garden flavors.

Estimated reading time: 6 minutes

Corn Soufflé

Before we talk corn soufflé, can we just talk about corn for a minute?

I grew up in a very small town in southwest Michigan and was almost literally surrounded by corn.

On one side of our house was our family garden... with corn.

A very large field on another side of the house was full... of corn.

And the field across the street was full... of pickles.

Even though the large field was usually full of feed corn for livestock, we never found ourselves short of sweet corn.

My siblings and I were not especially happy to see a bushel of it sitting around because that meant we had to shuck it.

Shucking corn is hard work for little kiddie hands!

We sure didn't complain about eating it though!

This post may contain affiliate links which won't change your price but will share some commission.

This recipe is adapted from one of my Aunt Carol's recipes.

Not only is she an amazing aunt, but she was also a hard-working single mother for many years, and, more recently, a cancer survivor.

You go, Aunt Carol! We love you!

Ingredients

• 4 ears of sweet corn
• 1 stick + 1 tablespoon butter
• ½ red bell pepper, diced
• 1 small yellow onion, diced
• 1 box of Jiffy Corn Muffin Mix - 6 ct">Jiffy corn muffin mix

• 1 can cream style corn
• ½ cup milk

Kitchen Tools Needed for Corn Soufflé

• Stainless Steel Kitchen Knife Set - BONUS Sharpener - 6 Knives - Chef, Bread, Carving, Paring, Utility and Santoku Knife - Cutlery Sets - Multicolor">Sharp knife
• The Original GORILLA GRIP (TM) Set of 3 Non-Slip Reversible Cutting Boards, BPA Free, FDA Approved Materials (Set of 3 Boards: Black)">Cutting board
• Small fry pan or Lodge Cast Iron Skillet, 10.25-inch">cast iron skillet
• KitchenAid Can Opener, Red">Can opener
• Small bowl
• Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, ¾ - 1.5 - 3 - 4 - 5 - 8 Quart - Cooking Supplies">Mixing bowl
• Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set">Mixing spoon
• Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set">Measuring cups
• 9x9 casserole dish

Web Story

I hope you enjoy this recipe as much as my family has over the years.

It was first introduced to us as a Thanksgiving or Christmas dinner side dish but we make it year-round now.

It's easy to throw together but tastes as you slaved over it for hours!

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What's your favorite corn recipe?

Please let me know in the comments below!

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Corn Soufflé

Yield: 6 people

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

If there were a non-traditional dessert you could eat right along with a meal, this Corn Soufflé would be it. It's creamy and sweet and uses corn three ways; fresh corn right off the cob, creamed corn, and cornmeal. Corn Soufflé is the perfect side dish for a cookout, weeknight dinner, or holiday meal. Little nuggets of onion and sweet red bell pepper give it even more fresh-from-the-garden flavors.

Print

Ingredients

• 4 ears corn, can also use one 15.25 oz can of drained corn
• 1 stick + 1 tablespoon butter
• ½ red bell pepper, diced
• 1 small yellow onion, diced
• 1 box Jiffy corn muffin mix
• 1 can cream style corn, 14.75 oz
• ½ cup milk

Instructions

1. Preheat oven to 375ºF.
2. Shuck the ears of corn and wrap them individually in wet paper towels.
3. Microwave for 10 minutes.
4. While the corn is in the microwave, melt a tablespoon of the butter in a small frypan or cast-iron skillet.
5. Add the bell peppers and onion and sauté until the onion is translucent. Set aside.
6. Melt the remaining butter in a small bowl in the microwave.
7. In a mixing bowl, add the corn muffin mix, creamed corn, melted butter, and milk. Mix together.
8. Cut the corn kernels off the cobs and add them to the mixing bowl.
9. Add ½ cup of the bell pepper/onion mixture to the mixing bowl. Stir.
10. Add the mixture to an ungreased 9x9 casserole dish.
11. Bake for 45 minutes.
12. Sprinkle leftover bell pepper/onion mixture on top and serve hot.

Notes

During recipe development, I tried a number of different corn muffin mixes and if I did not use the Jiffy brand, it did not taste as good. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
• 
  OXO Good Grips Wooden Spoon Set, 3-Piece
• 
  Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear
• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 384

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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