Corn Souffle Recipe
sweet corn, queso oaxaca, poblano, serrano, salsa verde, crema
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Ingredients
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Main Ingredients
Egg Mixture
Method
Preparation
- 1
Prepare the Vegetables
Dice the poblano and serrano peppers. Remove the seeds from the serrano for less heat if desired.
- 2
Mix the Corn Mixture
In a large bowl, combine the sweet corn, diced poblano, diced serrano, and salsa verde. Stir until well mixed.
Egg Mixture
- 3
Prepare the Egg Mixture
In another bowl, whisk together the eggs, milk, salt, black pepper, and baking powder until smooth.
Combine and Bake
- 4
Combine Mixtures
Pour the egg mixture over the corn mixture and gently fold until just combined. Add the queso Oaxaca and fold in carefully.
- 5
Bake the Souffle
Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Bake for 25-30 minutes or until the top is golden and puffed.
- 6
Serve
Once baked, remove from the oven and let it cool for a few minutes. Serve warm topped with a drizzle of crema.