Southwest Corn Soufflé

Southwest Corn Soufflé

In this recipe:

based on 63 reviews
This Looks YUMMY!
1
20 min.
prep
70 min.
total
6 servings

Southwest Corn Soufflé has cheese and chiles and is something the whole family will definitely enjoy.

Ingredients

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup water
  • 1 can (11 oz.) Mexican-style corn, drained
  • 1 can (4 oz.) chopped green chiles
  • 3 large eggs, separated
  • 3/4 cup (3 oz.) cheddar cheese (shredded), divided
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PREHEAT oven to 325° F. Grease 1 1/2-quart baking dish. Chill small mixer bowl.

MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.

BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.

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Twisted idea

I like the idea of changing [twisting?] this recipe. ie different cheese[s]- I am pondering some good leftover ham & maybe some sweet onion instead of the pepper[s]- maybe I'll try a smokier type of cheese too.

- Carol MOLMEN from Olalla, WA

Southwest Corn Souffle

The first time I made this souffle, I followed the directions exactly. The second time, I used cornmeal for a slightly different texture...It held up well. Next time, I think I'll try different cheeses!

- Joan Randall from CAPE CORAL, FL

sw corn souffle

Recipe was good first time around but do not plan on leftovers. It is nasty when it is re-heated.

- Jeanne Hershey from Westfield, IN

fresh garden vegetables

This recipe lead me into the right direction for making a corn souffle out of fresh garden vegetables. We added a little vandalia onion and bacon bits. Add what ever fancies you taste bud's.

- Elizabeth Halfman from DAVENPORT, IA

SOUTHWEST CORN SOUFFLE

SERVED WITH A SPRING SALAD,MUFFINS AND LIGHT SHERBERT. EVERYONE LOVED THIS GREAT SOUFFLE. THANK YOU FOR A NEW RECIPE.

- LYNNE KRIEGER from YACOLT, WA

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 240
  • Calories from Fat: 130
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 8g (39% of DV)
  • Cholesterol: 140mg (47% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 6g
  • Protein: 10g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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