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Martha Stewart-Inspired Corn Soufflé

Close-up of Martha Stewart-Inspired Corn Soufflé showing its texture
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A light, golden corn soufflé with a delicate custardy center and a hint of sweetness from fresh corn and a touch of sugar. Inspired by Martha Stewart’s classic American entertaining style, it puffs beautifully in the oven and makes a stunning side dish for holidays and Sunday dinners.

Ingredients

Scale
  • 3 tablespoons (43g) unsalted butter, plus more for greasing
  • 1/2 cup (63g) all-purpose flour
  • 1 1/4 cups (300ml) whole milk
  • 2 cups (300g) fresh corn kernels (from about 3 ears) or frozen corn, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 4 large eggs, separated, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 350°F (175°C). Generously butter a 2-quart (1.9L) soufflé dish or a 9-inch (23cm) round baking dish and dust lightly with flour, tapping out the excess; set aside.
  2. In a medium saucepan, melt the 3 tablespoons (43g) butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute until bubbly and fragrant but not browned.
  3. Gradually whisk in the milk in a steady stream. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3 to 4 minutes. It should coat the back of a spoon.
  4. Remove from the heat and stir in the corn, salt, pepper, and nutmeg. Let cool for 5 minutes, stirring occasionally, then whisk in the egg yolks one at a time until smooth.
  5. In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the sugar and beat until soft, glossy peaks form, about 3 to 4 minutes; do not overbeat to stiff peaks or the soufflé will be dry.
  6. Gently fold one-third of the beaten whites into the corn mixture to lighten it, then fold in the remaining whites in two additions just until no streaks remain, being careful not to deflate the batter.
  7. Spoon the batter into the prepared dish and smooth the top with a spatula. Run your thumb around the inside rim of the dish to create a shallow indentation, which helps the soufflé rise evenly.
  8. Bake on the center rack until puffed, golden brown, and the center is set but still slightly jiggly, 35 to 40 minutes. Do not open the oven door during the first 25 minutes of baking or the soufflé may collapse.
  9. Serve immediately, spooned from the dish, as the soufflé will begin to fall shortly after coming out of the oven.

Notes

Storage: This soufflé is best served immediately, but leftovers can be covered and refrigerated for up to 2 days. Freezing is not recommended because the texture becomes watery. Make-ahead: The corn base can be prepared through step 4, cooled, covered, and refrigerated up to 1 day ahead; bring to room temperature before folding in the egg whites. Reheating: Reheat leftovers in a 350°F (175°C) oven for 10 to 12 minutes, until heated through; the soufflé will not rise again but will still taste good.

Nutrition

Keywords: Martha Stewart corn soufflé, corn soufflé recipe, easy corn soufflé, fresh corn soufflé, baked corn soufflé, holiday side dish, Thanksgiving corn soufflé, creamy corn casserole, soufflé side dish, American corn soufflé

Find it online: https://marthadishes.com/martha-stewart-corn-souffle-recipe/