Cheesy Corn Soufflé

updated Oct 19, 2023
Corn Soufflé Recipe

This gluten-free soufflé is surprisingly super easy to whip up.

Serves4 to 6

Prep20 minutes

Cook55 minutes to 1 hour

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Corn Souffle, seen from the top down
Credit: Tara Holland

Making a soufflé is not as complicated to make as one might think. And the delicate, airy, show-stopping reward you reap is well worth the extra effort. This cheesy corn soufflé is a fun variation from more classic versions like spinach soufflé and chocolate soufflé.

Traditionally the base of a soufflé is made with a roux, but in this soufflé, the starch from the corn thickens the base, making it naturally it gluten-free. 

Manchego cheese adds a rich, salty flavor and marries well with the sweetness of the corn. The smoked paprika adds a depth of flavor, while minced jalapeño adds a spicy kick. You could even add 1/4 cup finely chopped Spanish chorizo to the batter in step 9.  

What is the Difference Between Corn Pudding and Corn Soufflé?

  • Corn pudding is a Southern casserole-style dish that’s typically made with creamed corn and cornmeal, making it sort of like a cross between a savory cornbread and baked custard.
  • Corn soufflé, on the other hand, doesn’t call for any flour or cornmeal and is a much lighter, airier dish.  
Credit: Tara Holland

If You’re Making This Cheesy Corn Souffle, a Few Tips:

  • A little cream of tartar or vinegar goes a long way. Although not essential to use when beating eggs, the acidity in cream of tartar or vinegar helps to stabilize the egg white, which means it’s more likely the soufflé will hold out longer once out of the oven.
  • Don’t skip chilling the soufflé dish. When cooking in a large soufflé dish, the edges will naturally cook faster than the center, but if you chill the dish in the freezer before cooking it helps the dish to cook more evenly. The chill slows down the cooking of the edges, allowing the center to catch up on cooking time. 
  • A copper bowl is best, but stainless steel will also do the trick. The science says that whipping egg whites in a copper bowl helps the whites to stay glossy and firm without becoming grainy and over-whipped due to the way copper reacts with egg white proteins. Stainless steel is the next best thing, but, don’t worry, you can get the job done in any kind you’ve got on hand.

Corn Soufflé Recipe

This gluten-free soufflé is surprisingly super easy to whip up.

Prep time 20 minutes

Cook time 55 minutes to 1 hour

Serves 4 to 6

Nutritional Info


  • 5 tablespoons

    unsalted butter, divided

  • 6

    large eggs

  • 1 ounce

    Parmesan cheese, finely grated (1/4 cup store-bought pre-grated or 1/2 cup freshly grated)

  • 6 ounces

    Manchego cheese

  • 4

    medium scallions

  • 1

    small jalapeño pepper

  • 2 1/2 cups

    frozen corn kernels (11 1/2 ounces), divided

  • 1 cup

    whole milk

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    smoked paprika, plus more for serving (optional)

  • 3/4 teaspoon

    cream of tartar or any white vinegar


  1. Let 1 tablespoon of the unsalted butter sit at room temperature until softened. Meanwhile, separate 6 large eggs, placing all of the whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 3 of the egg yolks in a small bowl and reserve the remaining 3 egg yolks for another use.

  2. Coat a 1 1/2-quart soufflé dish with softened butter. Finely grate 1 ounce Parmesan cheese and dust the dish with the cheese, discarding any excess. Refrigerate while you prepare the remaining ingredients.

  3. Grate 6 ounces Manchego cheese on the large holes of a box grater (about 2 cups). Trim and thinly slice 4 medium scallions, keeping the white and light green parts separate from the dark green parts (about 3 tablespoons of each). Trim and remove the seeds from 1 small jalapeño, then mince (about 2 tablespoons).

  4. Melt the remaining 4 tablespoons unsalted butter in a medium saucepan over medium-low heat. Add the white and light green scallions parts and cook, stirring often until softened slightly, about 4 minutes.

  5. Increase the heat to medium. Add 2 cups of the corn kernels, 1 cup whole milk, and 1/2 teaspoon kosher salt. Bring to a simmer. Simmer, stirring occasionally, until the milk has reduced by almost half, about 6 minutes.

  6. Transfer the mixture to a blender. Add 1/2 teaspoon smoked paprika and purée until smooth, about 1 minute.

  7. Pour into a large bowl. Immediately add the dark green scallion parts and the jalapeño, so the heat of the liquid softens them slightly, and stir to combine. Let cool to room temperature, about 20 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 350°F.

  8. Beat the egg whites with the whisk attachment on medium speed until foamy, about 30 seconds. Add 3/4 teaspoon cream of tartar or white vinegar. Beat until firm peaks form, 2 to 3 minutes.

  9. Add the egg yolks, Manchego, and remaining 1/2 cup corn kernels to the cooled corn mixture and stir to combine.Add 1/3 of the beaten egg whites and fold until the corn mixture loosens. Fold in the remaining whites in two more additions until just combined. Transfer to the chilled soufflé dish and spread into an even layer.

  10. Bake until the top is crisp and dark brown, 45 to 50 minutes. It should feel firm to touch on the edges, with a slight wobble in the center. Serve immediately with a light dusting of smoked paprika, if desired.

Recipe Notes

Substitutions: Gruyère or cheddar cheese can be used in place of Manchego. Drained canned corn can be substituted for frozen corn (although it will be slightly sweeter).

Make ahead: You can make the corn batter without the egg whites up to 1 day in advance and refrigerate in an airtight container. Let come to room temperature before adding the beaten egg whites.

Storage: Leftovers can be refrigerated in an airtight container for 3 days. Reheat in a 350°F oven for 8 to 9 minutes.