There’s something truly comforting about a classic corn souffle, and the Blue Ridge Grill Corn Souffle Recipe takes it to the next level. Inspired by Southern flavors and made with fresh ingredients, this dish offers a perfect balance of creamy texture and subtle sweetness. It’s a crowd-pleaser that works wonderfully as a side for any meal or even as a standalone treat.
Ingredients
To make the classic Blue Ridge Grill Corn Souffle, we rely on fresh, quality ingredients that deliver the perfect balance of creamy texture and subtle sweetness. Here’s what we use to bring this Southern-inspired dish to life:
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 1 cup sour cream for rich tanginess
- 1 cup shredded sharp cheddar cheese to add depth of flavor
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs, separated
- 1/4 cup granulated sugar to enhance natural sweetness
- 1/2 cup all-purpose flour for structure
- 1 teaspoon baking powder to give our souffle a light rise
- 1/2 teaspoon salt to balance flavors
- 1/4 teaspoon black pepper for a subtle hint of spice
Each ingredient has a specific role in creating the Blue Ridge Grill Corn Souffle’s signature creamy yet fluffy texture. Using sharp cheddar pairs beautifully with the sweet corn, while the eggs and baking powder help us achieve the perfect lift when baked.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh or frozen corn | 4 cups | Base flavor and texture |
| Sour cream | 1 cup | Creaminess and tang |
| Sharp cheddar cheese | 1 cup shredded | Flavor depth |
| Unsalted butter | 1/2 cup melted | Richness |
| Eggs | 3 large (separated) | Structure and lift |
| Granulated sugar | 1/4 cup | Enhances sweetness |
| All-purpose flour | 1/2 cup | Provides body and stability |
| Baking powder | 1 teaspoon | Leavening |
| Salt | 1/2 teaspoon | Flavor enhancer |
| Black pepper | 1/4 teaspoon | Mild spice |
Equipment Needed
To craft the perfect Blue Ridge Grill Corn Souffle Recipe, having the right equipment on hand is essential. Each tool supports precise preparation and helps us achieve the souffle’s signature light and creamy texture.
Essential Kitchen Tools
- Mixing Bowls: Use a large mixing bowl for combining the wet and dry ingredients smoothly. A smaller bowl is ideal for whisking the eggs separately.
- Whisk: Essential for incorporating air into the eggs, enabling the souffle to rise beautifully.
- Measuring Cups & Spoons: Accurate measurement is key. Use these for sugar, flour, salt, and other ingredients to maintain the right balance.
- Electric Mixer or Handheld Mixer: Speeds up the beating process for eggs and sour cream, ensuring thorough mixing without overworking the batter.
- Rubber Spatula: Useful for folding ingredients gently to preserve the airiness of the mix.
- 8×8 Inch Baking Dish or Souffle Dish: Choose an oven-safe dish with medium depth to allow even cooking and the characteristic soufflé rise.
- Nonstick Cooking Spray or Butter: For greasing the baking dish to ensure the souffle releases easily after baking.
- Oven Thermometer (Optional): Helps verify the oven temperature to maintain consistent baking results.
Summary Table of Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine ingredients | Large for bulk, small for eggs |
| Whisk | Beat eggs and incorporate air | Manual or electric |
| Measuring Cups & Spoons | Measure dry and liquid ingredients | Accuracy ensures texture |
| Electric/Hand Mixer | Beat eggs, fold sour cream smoothly | Prevents over mixing |
| Rubber Spatula | Fold batter gently | Maintains airy structure |
| Baking Dish | Bake souffle evenly | 8×8 inch recommended |
| Nonstick Spray/Butter | Grease dish for release | Prevents sticking |
| Oven Thermometer | Check oven heat | Ensures perfect bake |
Having these tools ready streamlines the process and ensures we create the authentic Blue Ridge Grill Corn Souffle with its luscious texture and Southern charm.
Prep Work
Before we begin assembling our Blue Ridge Grill Corn Souffle, let’s focus on essential prep steps to guarantee a flawless and delicious result.
Preparing the Corn
The soul of our Blue Ridge Grill Corn Souffle lies in perfectly prepared corn.
- If using fresh corn: Slice kernels off 4 to 5 ears carefully with a sharp knife.
- For frozen corn: Use 2 cups of corn, thawed completely and drained well to avoid excess moisture.
- Drain excess liquid by gently pressing corn between clean kitchen towels or paper towels.
- For an extra burst of flavor, sauté the corn briefly in 1 tablespoon unsalted butter over medium heat until slightly golden, about 3 minutes, then let it cool.
This step ensures the corn remains vibrant and contributes to the souffle’s creamy yet textured profile.
Preheating the Oven
Proper oven temperature is critical for the souffle’s rise and golden crust.
- Set the oven to 350°F (175°C).
- Allow the oven to fully preheat before placing the souffle inside.
- Use an oven thermometer if available for precise heat control.
| Step | Temperature | Time to Preheat (approx.) |
|---|---|---|
| Conventional Oven | 350°F | 10-15 minutes |
Greasing the Baking Dish
Preparing the baking dish prevents sticking and helps achieve the ideal crust.
- Use an 8×8 inch baking dish as recommended.
- Generously coat the dish with nonstick cooking spray or unsalted butter.
- We prefer rubbing softened butter on all interior surfaces with a paper towel for an even layer.
- Optionally sprinkle a light coating of fine cornmeal to add texture and further release.
By following these prep steps carefully, we set the foundation for a perfect Blue Ridge Grill Corn Souffle with its rich Southern charm and fluffy lift.
Directions
Let’s walk through the essential steps to prepare the Blue Ridge Grill Corn Souffle, ensuring a perfect balance of creamy texture and fluffy lift.
Mixing the Ingredients
First, in a large mixing bowl, combine the following ingredients in order:
- 1 cup sour cream
- 1 stick (½ cup) unsalted butter, melted and slightly cooled
- 3 large eggs, separated (yolks and whites cooled)
- 1 cup sharp cheddar cheese, shredded
- 1 (15 oz) can whole kernel corn (drained) or equivalent fresh/frozen corn sautéed as prepared in the prep section
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Whisk the egg yolks, sour cream, melted butter, sugar, salt, and pepper together first, until smooth. Gradually add the flour and baking powder, whisking to combine without lumps. Stir in the corn and shredded cheddar cheese until evenly distributed. Set this base mixture aside for now.
Folding in Egg Whites
In a separate clean bowl, use an electric mixer or whisk to beat the 3 egg whites until they form stiff peaks. This is crucial to achieve the souffle’s signature fluffiness.
Carefully fold the beaten egg whites into the corn mixture with a rubber spatula. Use gentle, sweeping motions to preserve the air bubbles — this prevents the souffle from collapsing. Fold until no visible streaks of white remain but avoid overmixing.
Pouring the Mixture into the Dish
Lightly grease an 8×8 inch baking dish with nonstick cooking spray or butter. Pour the soufflé mixture evenly into the prepared dish, smoothing the top gently with the spatula for an even surface. Avoid pressing down.
Baking Instructions
Place the baking dish on the middle oven rack, ensuring the oven is preheated to 350°F (175°C). Bake for 45 to 55 minutes, uncovered, until the souffle is:
- Golden brown on top
- Set in the center
- Puffy with a slight jiggle
Avoid opening the oven door too early or too often, as this can cause the souffle to deflate.
Use a toothpick inserted into the center as a doneness test; it should come out clean or with moist crumbs without raw batter.
| Step | Temperature | Time | Visual Cues |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | — | — |
| Bake souffle | 350°F (175°C) | 45-55 minutes | Golden brown top; set center; puffy |
Once baked, remove the souffle promptly and serve immediately to enjoy its airy texture and rich Southern flavor.
Serving Suggestions
To maximize the enjoyment of our Blue Ridge Grill Corn Souffle, we recommend serving it piping hot right out of the oven. The souffle’s delicate, fluffy texture is at its peak before it begins to settle. Here are some expert serving tips to elevate your meal:
- Pair with Southern Classics: Complement the subtle sweetness and creamy texture of the souffle with savory dishes like smoked ham, grilled pork chops, or barbecue brisket.
- Add a Fresh Contrast: A crisp green salad with a tangy vinaigrette or a side of steamed green beans balances the richness.
- Top with Garnishes: Sprinkle finely chopped fresh herbs such as chives, parsley, or thyme on top for a burst of color and fresh aroma.
- Include Accompaniments: Serve alongside warm buttermilk biscuits or cornbread to maintain the comforting Southern theme.
- Serve with Sauce: A drizzle of honey butter or a dollop of creamy sour cream enhances the flavor profile without overpowering the souffle.
Ideal Serving Temperature
| Serving Stage | Texture and Flavor Notes | Recommendation |
|---|---|---|
| Hot (right out of oven) | Light, airy, fluffy texture with rich creamy flavor | Serve immediately to enjoy full texture |
| Warm (held briefly) | Slightly settled but still moist and tender | Can serve if kept covered for up to 10 minutes |
| Cold | Dense and less fluffy, loss of souffle structure | Not recommended |
By following these serving suggestions, we ensure our Blue Ridge Grill Corn Souffle shines as both a standalone dish and a supporting side for your Southern-inspired meal.
Tips for the Perfect Blue Ridge Grill Corn Souffle
To achieve the iconic creamy yet fluffy texture of the Blue Ridge Grill Corn Souffle, we must focus on several key techniques during preparation and baking. Here are our top tips to ensure every souffle comes out just right:
1. Use Fresh or Properly Thawed Corn
Using fresh corn enhances sweetness and texture. If using frozen corn, make sure to thaw completely and drain excess moisture. Moisture control is essential to avoid a soggy souffle.
2. Whip Egg Whites to Stiff Peaks
The fluffiness of the souffle depends heavily on how well we beat the egg whites. Use a clean bowl free of grease. Beat until stiff peaks form — when the whites stand straight without folding over.
3. Fold Gently to Preserve Airiness
When combining beaten egg whites with the corn mixture, fold gently using a rubber spatula. We want to retain as much trapped air as possible. Use a light, sweeping motion, turning the bowl slowly to evenly incorporate without deflating.
4. Bake in a Preheated Oven at 350°F (175°C)
Correct oven temperature is crucial. Preheat fully before placing the souffle inside. Baking too hot or too cold will affect rising and texture. Avoid opening the oven door during baking; sudden temperature changes cause collapse.
5. Grease the Baking Dish Thoroughly
Use nonstick cooking spray or butter to coat the inside of the 8×8 inch baking dish evenly. This prevents sticking and helps the souffle rise evenly with a delicate crust.
6. Serve Immediately for Best Texture
Souffle is best enjoyed piping hot right from the oven. The airy lightness fades quickly as it cools. If needed, keep covered for a few minutes but avoid long waits before serving.
Summary of Key Baking Points
| Aspect | Recommendation | Purpose |
|---|---|---|
| Corn Preparation | Fresh or fully thawed and drained frozen | Avoid sogginess |
| Egg Whites | Whip to stiff peaks | Ensure maximum fluffiness |
| Folding Technique | Gentle folding with rubber spatula | Preserve trapped air |
| Oven Temperature | 350°F (175°C) preheated | Optimal rise and texture |
| Baking Dish Preparation | Well-greased with butter or nonstick spray | Prevent sticking and ensure crust |
| Serving Timing | Immediately after baking | Retain souffle’s airy, creamy texture |
“A perfect Blue Ridge Grill Corn Souffle is a dance of texture and flavor—a subtle sweetness enrobed in a delicate, airy embrace.”
By following these expert tips, we ensure our Blue Ridge Grill Corn Souffle consistently delivers that quintessential Southern delight.
Make-Ahead Instructions
Preparing our Blue Ridge Grill Corn Souffle in advance is a practical way to save time without sacrificing its signature creamy texture and fluffy lift. Here’s how we can make the souffle ahead and still serve it fresh and delicious.
Step 1: Assemble the Souffle Base
- Follow the recipe to mix all ingredients up to the point before folding in the egg whites.
- Pour the mixture into the well-greased 8×8 inch baking dish.
- Cover tightly with plastic wrap or aluminum foil to prevent moisture loss.
Step 2: Refrigerate
| Timing | Action | Notes |
|---|---|---|
| Up to 24 hours | Store covered souffle base in fridge | Keep cold to maintain freshness |
- Refrigerate the prepared base for up to 24 hours.
- This chilling step allows flavors to meld without compromising the texture.
Step 3: Prepare Egg Whites Just Before Baking
- Remove the souffle base from the refrigerator about 30 minutes before baking to take off chill.
- Whip egg whites to stiff peaks fresh, just prior to folding in.
- Gently fold egg whites into the chilled corn mixture as instructed to preserve airiness.
Step 4: Baking
- Immediately bake at 350°F (175°C).
- Follow the original baking time and visual cues for doneness.
- Avoid opening the oven door to maintain temperature consistency.
Step 5: Serving and Reheating
Our souffle is best enjoyed fresh from the oven. However, if reheating:
- Cover loosely with foil.
- Warm in a 325°F oven for 10-15 minutes or until heated through.
- Note reheated souffle may lose some fluffiness but will retain rich flavor.
“For the best result, whip egg whites fresh and fold in just before baking to keep your souffle light and airy.“
By planning ahead with these steps, we can enjoy the rich, comforting flavors of the Blue Ridge Grill Corn Souffle with less day-of preparation but without compromising quality.
Storage and Reheating
To preserve the fluffy texture and rich flavor of our Blue Ridge Grill Corn Souffle, proper Storage and Reheating are essential. Follow these steps to ensure every bite tastes just as delightful as when freshly baked.
Storing the Corn Souffle
- Allow the souffle to cool completely at room temperature for about 30 minutes.
- Transfer it into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 2 days to maintain freshness and texture.
- Avoid freezing the souffle, as it can cause a loss of the soufflé’s signature creaminess and fluffiness upon thawing.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (airtight) | Up to 2 days | Maintain texture and flavor |
| Freezing (not recommended) | N/A | Compromises texture and moisture balance |
Reheating Instructions
- Preheat your oven to 325°F (163°C) to gently warm the souffle without drying it out.
- Remove the souffle from the refrigerator and let it sit at room temperature for about 10 minutes.
- If stored in a container, transfer the souffle back into a greased baking dish for even reheating.
- Cover loosely with foil to prevent the top from browning too much.
- Heat for approximately 15-20 minutes or until warmed through.
“Reheating slowly at a moderate temperature helps preserve the souffle’s airy structure and creamy consistency.“
Tips for Best Results
- Avoid the microwave for reheating; it can cause the souffle to become rubbery and lose its delicate texture.
- Serve immediately after reheating to enjoy the optimal balance of warmth and fluffiness.
- If the souffle has lost some of its rise, a light dusting of fresh herbs or a small pat of butter on top before serving can enhance presentation and flavor.
Quick Reference Table for Reheating
| Step | Temperature | Time | Additional Notes |
|---|---|---|---|
| Oven Preheat | 325°F (163°C) | N/A | Gentle reheating temperature |
| Rest Before Reheating | Room temp | 10 minutes | Avoid thermal shock |
| Reheat Time | 325°F (163°C) | 15-20 mins | Covered with foil |
| Microwave (avoid) | N/A | N/A | Leads to rubbery texture |
By following these Storage and Reheating guidelines, we can enjoy the Blue Ridge Grill Corn Souffle as a comforting Southern favorite anytime without compromising its luscious texture and flavor.
Conclusion
The Blue Ridge Grill Corn Souffle is a true Southern treasure that brings warmth and comfort to any table. With its creamy texture and delicate sweetness, it’s a dish that’s both impressive and approachable. Whether served alongside your favorite main course or enjoyed on its own, this souffle never fails to delight.
By mastering the simple techniques and following the tips we’ve shared, you can create a souffle that’s light, fluffy, and full of rich flavor every time. It’s a recipe worth keeping in your culinary repertoire for gatherings, holidays, or any meal that calls for a little extra Southern charm. Let’s get baking and savor the deliciousness together!
Frequently Asked Questions
What are the main ingredients in the Blue Ridge Grill Corn Souffle?
The main ingredients include fresh or frozen corn, sour cream, sharp cheddar cheese, unsalted butter, eggs, granulated sugar, all-purpose flour, baking powder, salt, and black pepper. These combine to provide a creamy, sweet, and fluffy texture.
What equipment do I need to make this corn souffle?
You’ll need mixing bowls, a whisk, measuring cups and spoons, an electric or handheld mixer, a rubber spatula, an 8×8 inch baking dish, nonstick cooking spray or butter, and optionally, an oven thermometer for precise baking.
How do I prepare the corn before making the souffle?
Use fresh or properly thawed frozen corn. Sauté the corn briefly to enhance flavor before mixing with other ingredients. This step ensures the souffle has rich, sweet corn taste.
At what temperature should I bake the Blue Ridge Grill Corn Souffle?
Preheat your oven to 350°F (175°C) and bake until the top is golden and the souffle is puffed, usually around 45–50 minutes. Avoid opening the oven door early to prevent deflating.
Can I make the souffle ahead of time?
Yes, you can prepare the souffle base up to 24 hours in advance and refrigerate it. Whip and fold in the egg whites just before baking for best results.
How should I store leftovers?
Allow the souffle to cool completely, then store in an airtight container in the refrigerator for up to two days. Avoid freezing, as it affects the texture.
What’s the best way to reheat the souffle?
Reheat in a preheated oven at 325°F (163°C), covered loosely with foil, to preserve fluffiness. Avoid microwaving to maintain the souffle’s creamy texture.
What dishes pair well with this corn souffle?
This souffle pairs perfectly with Southern classics like smoked ham, grilled pork chops, or fresh salads. Buttermilk biscuits or cornbread also make excellent accompaniments.
Should the souffle be served hot or warm?
The best texture and flavor are enjoyed when served piping hot right out of the oven. It can be served warm if covered briefly but loses fluffiness when cold.
How do I ensure my souffle is fluffy and not soggy?
Use fresh or well-thawed corn, whip egg whites to stiff peaks, and fold them gently into the mixture. Preheat the oven, grease the baking dish properly, and avoid opening the oven door early.