Sweetcorn and
Cheese Soufflés
  • Description:

    A creamy sweetcorn and cheese combination results in a soufflé that strikes the essential balance between sweet and savoury to bring you nothing but velvety goodness. Watch how enthusiastically your creations rise in the oven, serve, and let these light, fluffy wonders melt in your mouth. Not only is this dish straightforward and delicious, but it’s also light on the pocket and guests will be overjoyed. Trust us, you’ll have them at ’soufflé’.

  • Ingredients:

    2 tbsp. butter
    2 tbsp. flour
    250 ml full-cream milk

    125 ml Cheddar cheese, grated
    1 can (410 g) Rhodes Cream-style Sweetcorn

    ½ tsp. salt and coarsely ground black pepper
    3 extra large eggs, separated

  • Method:

    1. Heat the butter in a saucepan and add the flour. Stir until smooth. Add the milk and stir until the mixture starts to thicken.
    2. Remove from the heat, add the cheese and Rhodes Cream-style Sweetcorn and mix well. Season to taste and add the egg yolks.
    3. In a separate bowl, beat the egg whites to form stiff peaks. Fold the egg whites into the sweetcorn mixture.
    4. Spoon the soufflé mixture into 6 cups or ramekins. Place the soufflés in a large oven dish and fill it halfway up with warm water.
    5. Bake the soufflés in a preheated oven at 180˚C for 30 - 40 minutes or until risen and firm to the touch.
    6. Serve immediately.


    • Do not butter or use non-stick spray on the cups/ramekins - the soufflé will slide away from the sides if you do.
    • Use creamy blue or Gruyere cheese for extra flavour.

    Recipe supplied by Rhodes