Ken’s Southwestern Corn Soufflé

This recipe courtesy of Ken Hoyt of Ken Hoyt Style

Makes 4 to 6 entrée servings (6 to 8 for appetizer)


  • 1  onion, chopped
  • 2  cloves garlic, minced
  • 1 l large red bell peppers, chopped
  • 1 cup  milk
  • 3 Tbls.  butter (unsalted)
  • 1/4 cup  flour
  • 1/2 tsp.  salt
  • 1/2 tsp.  cumin
  • 1 tsp.  cilantro (optional)
  •  few grains cayenne, to taste
  • 2 cups  fresh corn, cooked (about 2 ears)
  • 1 1/2 cups  pepper jack cheese, grated
  • 4  eggs, separated


  1. Preheat the oven to 400°F.
  2. Lightly butter and flour a 2 quart  soufflé or casserole. Set aside.
  3. In a large frying pan, sauté onion and garlic in olive oil over medium-high heat until they become translucent and begin to brown. Add peppers, cooking until they just begin to blacken. Set aside.
  4. Heat milk but do not scald. In a separate pan melt butter then whisk in flour, salt, cayenne, cumin and cilantro. Add heated milk; stir over light heat until thick and glossy. Add the cheese to the sauce, stirring until blended. Add the sautéed onion mixture, and remove from heat.
  5. Add the egg yolks little at a time stirring constantly.
  6. Beat egg whites until stiff but not dry; Mix 1/4  of the egg whites into the cheese sauce gently but thoroughly. Fold the cheese sauce into the remaining egg whites, do not over-blend.
  7. Turn into the baking dish, filling to within 1/4 inch of top (bake any leftover in a separate dish).
  8. Bake 20 to 25 minutes. Do not open oven while baking. Serve at once.
  9. Serve with Salsa Verde or your preferred salsa.

© 2009 Ken Hoyt Style



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