When you're looking for an unusual vegetable dish that pales all others in comparison, then this Zucchini and Sweet Corn Soufflé is just the recipe you need.
I originally shared this recipe in 2014. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this delicious vegetable soufflé is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
- fresh zucchini
- fresh sweet corn
- scallions
- eggs
- all-purpose flour
- milk
- butter
- Swiss cheese
- salt and pepper
Kitchen tools and equipment needed:
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- kitchen timer
- spatula
- chef's knife or Santoku knife
- cutting board
- corn stripper (optional)
- box grater or food processor
- cheese grater (optional)
- paper towels
- whisk
- 2½ quart soufflé dish
How this recipe came to be:
Back in 2014 I developed this recipe so I could guest post it on another friend's food blog at the time.
I never actually posted the recipe here...until today!
Trust me, it was worth the wait, and it's a recipe I'm quite proud of.
Nervous about making a souffle?
If the thought of making a soufflé is a little intimidating and daunting, I hope to take your fears away and show you how you can, and will, be successful with this light and airy summer souffle.
Why this recipe works:
This savory vegetable and cheese soufflé will even delight the non-vegetable lover as its taste is sweet and buttery with the mildest hint of nutty Swiss cheese in every single bite.
Three ways to wring out water from grated zucchini:
How to easily separate eggs:
Can this zucchini and corn souffle be made in advance?
I wouldn't advise it.
A soufflé needs to be served almost immediately after it's been taken out of the oven for its best presentation and before the soufflé deflates and loses air.
How to properly temper an egg:
How to remove kernels from corn cobs:
The step-by-step photo instructions for making zucchini and sweet corn soufflé:
- Shred the zucchini and squeeze out the excess water until it is as dry as possible. *Note - the dryer the zucchini, the better the rise on the soufflé.
- Remove the kernels from the corn and set them aside.
- In a large saucepot, melt 5 tablespoons of butter over medium/high heat.
- Add the corn, scallions, dried zucchini, 2 teaspoons salt, and pepper.
- Sauté, stirring occasionally for 3-5 minutes.
- Stir 5 tablespoons of flour into the corn and zucchini mixture. Cook for at least 60 seconds, stirring constantly.
- Slowly stir in the warm milk and continue to cook and stir until thickened.
- Preheat oven to 350-degrees F.
- Separate 3 eggs adding the whites into a large bowl and egg yolks into a small bowl.
- Whisk about 2-3 tablespoons of the hot zucchini and corn mixture to the egg yolks (to temper the eggs) and then pour the tempered eggs into the saucepan with the remaining zucchini and corn mixture.
- Stir well to combine.
- Remove the pan from the heat and stir in the Swiss cheese.
- Meanwhile, whip the egg whites with a hand mixer or in a stand mixer until stiff peaks form (approximately 3-4 minutes on high).
- Add the whipped egg whites to the zucchini, corn, and cheese batter and fold the egg whites into the mixture until fully incorporated, being careful not to deflate the mixture.
- Pour the souffle mixture into a buttered and lightly floured 2½ quart souffle pan and bake in a preheated oven for 55-60 minutes or until the top is puffed and the center is browned and appears set.
Additional recipes using zucchini and/or corn:
*Eggplant Zucchini Bread (shown below and featured in the video)
Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
*Layered Zucchini Parmesan (not shown)
Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.
*Mexican Street Corn Risotto (shown below)
If you love Mexican street corn (and who doesn’t), it’s time to think outside the husk with this Mexican Street Corn Risotto.
*No-Churn Sweet Corn Ice Cream (not shown)
If you’re looking for a new frozen taste sensation that will knock your socks off, look no further. This unbelievably delicious No-Churn Roasted Sweet Corn Ice Cream will do just that!
*Zucchini and Sweet Corn Soufflé (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's savory Zucchini and Sweet Corn Soufflé.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
ZUCCHINI AND SWEET CORN SOUFFLE
Ingredients
- 3 small zucchini shredded (about 3 cups)
- 3 teaspoons salt divided
- 6 tablespoons butter divided
- 2 ears sweet corn husked with silks and kernels removed (about 2 cups kernels)
- 2 scallions chopped
- 6 tablespoons all-purpose flour divided
- ¼ teaspoon black pepper
- 1¼ cup warm milk
- 6 eggs at room temperature separated into 2 medium-sized bowls with yolks and whites in separate bowls.
- 1 cup shredded Swiss cheese
Instructions
- Preheat oven to 350 degrees Farenheit.
- Place the shredded zucchini in a colander and sprinkle with 1 teaspoon salt. Allow the zucchini to drain for approximately 30 minutes. Squeeze the remaining liquid from the zucchini and place it on paper towels to blot dry. *Note - the zucchini needs to be very dry for this soufflé to rise well, so don't rush these drying steps.
- In a large saucepot, melt 5 tablespoons of butter over medium/high heat. Add the corn, scallions, dried zucchini, 2 teaspoons salt, and pepper. Sauté together, occasionally stirring, for 3-5 minutes.
- Stir 5 tablespoons of flour into the corn and zucchini mixture. Cook for at least 60 seconds, stirring constantly.
- Slowly stir in the warm milk and continue to cook and stir until thickened.
- Into the bowl with the egg yolks, add 2-3 tablespoons of the hot zucchini mixture, and stir to combine. *Note - this step is essential because it tempers the eggs so they don't curdle when you add them into the hot zucchini mixture. Don't omit this step!
- Add the tempered egg yolk/zucchini mixture into the saucepot with the zucchini and corn. Stir well.
- Remove the pot from the heat and stir in the shredded Swiss cheese.
- Meanwhile, in the bowl of a stand mixer (or in a large bowl with a hand mixer), whisk the egg whites on high speed until stiff (approximately 3-5 minutes).
- With a rubber spatula, gently fold ¼ of the egg whites into the zucchini/corn mixture until almost combined.
- Gently fold in the remaining egg whites, being careful not to deflate the mixture.
- Prepare a 2½ quart soufflé dish by buttering and lightly dusting with the remaining 1 tablespoon flour. Tap out the excess flour.
- Pour the soufflé mixture into the prepared soufflé dish and bake in a preheated oven for 55-60 minutes or until the top is puffed and the center is browned and appears set.
- Serve immediately!
Nutrition
I sincerely hope you've enjoyed today's savory vegetable and cheese soufflé recipe as much as I've enjoyed bringing it to you!
Jenni says
Oh man is this soufle amazing! An awesome combination of summer corn and zucchini. This is easy to make, and I will definitely be making it again!
Renée says
Awesome to hear, Jenni!
Thank you.
Liz says
This is such a perfect recipe for summer! We planted zucchini and I wasn't sure what to do it all. This souffle is great!
Renée says
Here, too, Liz. I'll be making this over and over this summer.
Thanks.
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