Corn Off the Cob Souffle

10min.chef's picture

Oct. 12, 2011


Eggs 3
Corn 1 Cup (16 tbs) (Fresh Or Frozen)
Grated cheddar cheese 4 Ounce
Sour cream 1/2 Cup (8 tbs)
Chopped fresh tarragon/1/2 teaspoon dried 1 Teaspoon
Freshly ground black pepper 1/2 Teaspoon
Butter 2 Tablespoon



1. Preheat the oven to 350°F.

2. Separate the egg yolk from the egg white; reserving the whites.

3. Grease the bottom of a soufflé dish with butter.


4. In a mixing bowl, combine together the egg yolks, corn, cheese, sour cream, tarragon, and pepper; blend well to mix thoroughly.

5. Beat egg whites until soft peaks; fold into the corn mixture.

6. Gently pour the mixture into the soufflé dish and bake for about 50 minutes.


7. Serve hot with a dollop of butter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 382Calories from Fat 230

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 269 mg11.21%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet