Summer Corn Soufflé With Chipotle And Lime Recipe

Name: Summer Corn Soufflé With Chipotle And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter; 3 tablespoons 'sweet' white sorghum flour (I used Bob's Red Mill brand); 1 teaspoon salt; 2 tablespoons sugar; 1 1/4 cups 1% milk; 1/2 cup heavy cream; Kernels from 3 ears fresh corn (about 2 cups); 1/2 teaspoon minced chipotle in adobo (including seeds) plus 1/2 t adobo sauce; 3 large eggs, separated, plus 1 large egg white; Scant 1 t minced zest of lime (I used one very small lime)

Servings: persons

1
Preheat oven to 375 degrees. Butter the bottom and sides of a 2-quart souffle dish.
2
Melt the butter over medium-low heat in a small saucepan. Add the flour to the melted butter, and whisk, but do not let the flour cook and get darker (even removing pan from heat if necessary). Stir into a thick paste, adding salt and sugar.
3
Add milk and cream to flour mixture and whisk constantly until liquid thickens a bit, about 4 minutes. Use a spatula to stir up and combine any sorghum flour that may have collected around the edges of your saucepan. Stir in corn. Remove from heat.
4
Beat egg yolks in a bowl until pale and thick. Temper the yolk into the flour-corn mixture. Fold in minced chipotle, adobo sauce and lime zest. Set mixture aside.
5
Using an electric mixer, whip egg whites until medium-firm peaks form. Thoroughly, but gently, fold egg whites into corn mixture in three additions. Transfer to prepared dish. Bake for 30 minutes; top should be golden brown, slightly puffed, and a toothpick inserted in the center comes out clean. Enjoy immediately, or warm.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup unsalted butter, 3 tablespoons 'sweet' white sorghum flour (I used Bob's Red Mill brand), 1 teaspoon salt, 2 tablespoons sugar, and more.

Yes, Summer Corn Soufflé With Chipotle And Lime falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Corn Soufflé With Chipotle And Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions