Imen Dridi This delicious Ina Garten Corn Soufflé is made with unsalted butter, yellow onion, jalapeño peppers, garlic cloves, fresh yellow corn kernels, and sour cream. It takes around 50 to 60 minutes to bake to perfection. You can serve your Corn Soufflé with chicken wings, baked baby potato, Caesar salad, or Stuffed Mushrooms.
To make this Corn Soufflé, Ina begins by preheating the oven and preparing a baking dish. She then sautés onions and peppers in melted butter. After adding corn to the mixture, she combines it with sour cream, creamed corn, corn muffin mix, beaten eggs, and salt. The mixture is then poured into the baking dish and baked until it’s set and lightly browned on top.
Ina Garten Corn Soufflé Ingredients
- 1/2 cup unsalted butter, plus a bit more for greasing the dish
- 1 yellow onion, chopped
- 2 jalapeño peppers, chopped (remove seeds if you prefer)
- 4 garlic cloves
- 3 cups fresh yellow corn kernels
- 1 (16-oz.) container sour cream
- 1 (14.75-oz.) can of creamed corn
- 2 (8 1/2-oz.) boxes corn muffin mix
- 2 large eggs, beaten
- 2 tsp. kosher salt
How To Make Ina Garten Corn Soufflé
- Preheat and Prepare: Turn your oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter.
- Cook Onion and Peppers: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until it softens, which takes about 8 minutes. Add the jalapeños and garlic, stirring for about 2 minutes until they release their aroma.
- Add Corn: Stir in the corn kernels and cook them until they are just tender, about 4 minutes. Move this mixture to a large bowl.
- Combine Ingredients: To the bowl with the onion and corn, add sour cream, creamed corn, corn muffin mix, beaten eggs, and salt. Mix everything well.
- Bake and Serve: Pour the mixture into your greased baking dish, spreading it evenly. Bake for 50 to 60 minutes until the top is lightly browned and the center is puffed up. Let it cool for 5 minutes before serving.
What To Serve With Corn Soufflé
Corn Soufflé pairs well with a variety of side dishes like chicken wings, potato wedges, Caesar salad, and sautéed mushrooms. These sides offer a balance of flavors and textures that complement the creamy and sweet nature of Corn Soufflé, making your meal more enjoyable and complete.
How To Store Corn Soufflé
In The Fridge:
Corn Soufflé can be stored in the fridge for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. Place it in an airtight container for added protection against moisture and odors.
In The Freezer:
You can also freeze Corn Soufflé for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. Label the container with the date for easy identification later.
How To Reheat Corn Soufflé
To reheat Corn Soufflé, preheat your oven to 350°F. Place the soufflé in an oven-safe dish and cover it with aluminum foil. Heat for about 20-25 minutes or until it’s warmed through. If you’re reheating from frozen, extend the time to 30-35 minutes.
Check out More Recipes From Ina Garten:
Ina Garten Corn Soufflé Recipe
Description
This delicious Ina Garten Corn Soufflé is made with unsalted butter, yellow onion, jalapeño peppers, garlic cloves, fresh yellow corn kernels, and sour cream. It takes around 50 to 60 minutes to bake to perfection. You can serve your Corn Soufflé with chicken wings, potato wedges, Caesar salad, and sautéed mushrooms.
Ina Garten Corn Soufflé Ingredients
How To Make Ina Garten Corn Soufflé
- Preheat and Prepare: Turn your oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter.
- Cook Onion and Peppers: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until it softens, which takes about 8 minutes. Add the jalapeños and garlic, stirring for about 2 minutes until they release their aroma.
- Add Corn: Stir in the corn kernels and cook them until they are just tender, about 4 minutes. Move this mixture to a large bowl.
- Combine Ingredients: To the bowl with the onion and corn, add sour cream, creamed corn, corn muffin mix, beaten eggs, and salt. Mix everything well.
- Bake and Serve: Pour the mixture into your greased baking dish, spreading it evenly. Bake for 50 to 60 minutes until the top is lightly browned and the center is puffed up. Let it cool for 5 minutes before serving.
