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Sweet Corn Soufflé with Bacon

Yield 10 servings (serving size: about 1/2 cup)
The sweet-salty flavor of this soufflé makes it well suited to roasted pork. It bakes in a standard 11 x 7-inch baking dish instead of a special soufflé dish.

Ingredients

  • 3 cups fresh corn kernels, divided (about 4 ears)
  • 2 bacon slices
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped seeded jalapeño pepper (about 1 pepper)
  • 1/4 cup white cornmeal
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup 2% reduced-fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon cream of tartar
  • 4 large egg whites
  • 1 tablespoon sugar
  • 1/3 cup chopped fresh cilantro
  • Cooking spray

Nutrition Information

  • calories 112
  • caloriesfromfat 26 %
  • fat 3.2 g
  • satfat 1.1 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 5.3 g
  • carbohydrate 17.1 g
  • fiber 1.9 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 241 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place 1 cup corn in a blender or food processor; process until pureed. Set aside.

  3. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Increase heat to medium-high. Add remaining 2 cups corn, onion, celery, bell pepper, and jalapeño to drippings in pan; sauté 7 minutes. Combine cornmeal and flour; sprinkle over vegetables. Cook 1 minute, stirring frequently. Stir in pureed corn, broth, milk, salt, and black pepper; bring to a boil. Reduce heat; simmer 20 minutes or until very thick, stirring frequently. Spoon into a large bowl; cool 15 minutes, stirring occasionally.

  4. Place cream of tartar and egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add sugar, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture, crumbled bacon, and cilantro. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

  5. Place in a 400° oven; immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 35 minutes or until puffy and set. Serve immediately.