It’s corn season, and this is the perfect recipe to celebrate it! This Fresh Corn Soufflé by Jacques Pépin is one of my absolute favorites. It’s fluffy, vibrant, and beautifully golden on top, with a slightly creamy center and the sweetness of fresh corn in every bite. The Gruyère adds a lovely richness, while the jalapeño and chives bring just the right amount of flavor.
It’s surprisingly easy to make and a wonderful addition to almost any meal. Serve it warm with a dollop of crème fraîche, a drizzle of honey, and fresh chives for the perfect finishing touch. If you love fresh corn, you simply have to try this one!
Ingredients
- 2 large or 3 small ears of fresh sweet corn
- 3 large eggs
- ½ cup Gruyère cheese, cut into cubes
- ¼ cup heavy cream
- ¼ cup milk
- 2 tbsp jalapeño, seeded and diced
- 2 tbsp fresh chives, chopped
- ½ tsp salt
- ½ tsp freshly ground black pepper
For serving:
- Crème fraîche
- Honey
- Fresh chives
You’ll also need:
- 3–4 individual soufflé dishes or ramekins, depending on their size
- Unsalted butter, for greasing the dishes
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C). Generously butter your soufflé dishes and set aside.
- Prepare the corn. Cut a small piece off both ends of each ear of corn to make handling easier. Using a sharp knife or a corn stripper, remove the kernels from the cobs.
- Blend the mixture. Add the fresh corn kernels, eggs, cubed Gruyère, cream, milk, jalapeño, chives, salt, and black pepper to a blender. Blend for about 1 minute, until the mixture is smooth.
- Fill the dishes. Divide the mixture evenly among the buttered soufflé dishes. Arrange the dishes on a baking tray.
- Bake. Bake for 25–30 minutes, until the soufflés are puffed, golden on top, and set. The tops may develop a few delicate cracks as they finish baking.
- Let them rest. Remove from the oven and allow the soufflés to stand for 5 minutes before serving. They will be extremely hot inside!
- Add the finishing touches. Top each soufflé with a dollop of crème fraîche, a drizzle of honey, and a sprinkle of fresh chives. Serve immediately while warm.
Notes & Tips
- No need to separate the eggs! Everything goes straight into the blender, making this soufflé wonderfully simple to prepare.
- Cream substitute: You can replace the ¼ cup cream and ¼ cup milk with ½ cup half-and-half.
- Make ahead: Prepare the mixture a day in advance and store it covered in the refrigerator. When ready to serve, pour it into the buttered dishes and bake as directed. The soufflés are best enjoyed freshly baked.
A beautiful way to make the most of sweet summer corn — simple, elegant, and absolutely delicious!