Corn Soufflé

by Parveen Wadia


  • ½ cup freshly grated Parmesan cheese
  • 1 cup grated Aged Gruyere cheese
  • 3 cups whole milk
  • 5 tsp unsalted butter
  • 6 tblsp all purpose flour or maida
  • 1 can Sweet corn Kernels (water squeezed out completely)
  • 2 chopped green chillies
  • 1/2 tsp Paprika or Tabasco
  • 1/2 tsp. salt
  • ¼ tsp. pepper
  • Pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites


  1. Preheat oven to 400F.
  2. Butter a Soufflé dish or glass bowl
  3. Add butter in a non-stick pan over medium-low heat.
  4. Add green chilies and sauté for 1 minute.
  5. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown).
  6. Gently pour in milk, whisking constantly until smooth and thick consistency.
  7. Remove from heat.
  8. Whisk in paprika, salt, pepper, nutmeg
  9. Add grated Gruyere, Parmesan and Corn kernels.
  10. Let sauce cool.
  11. Whisk the egg yolks and add to sauce.
  12. Transfer sauce to the prepared Soufflé dish.
  13. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. .
  14. Gently fold in to the sauce with a wooden spoon.
  15. Place dish in oven and immediately reduce oven temperature to 375F.
  16. Bake until soufflé is puffed and golden brown on top for about 25-30 minutes (or more depending on the varying oven temperature.)
  17. Let Soufflé stand for 5 minutes.
  18. Serve immediately

LEAVE A REPLY (Your email address will not be published.)

%d bloggers like this: