Zucchini & Sweet Corn Souffle Tips
Why is my corn souffle runny?
If your corn souffle is runny, the first place to look is the zucchini, which has a high water content. You may have been tempted to skip the first step to cut down on salt—don't! The sodium brings moisture to the surface so it can drain properly. Then, make sure you've dried the zucchini well with paper towels.
Or, the culprit could be the corn; make sure you drained it well after blanching. To be extra sure, blot the kernels with a paper towel after you've cut them off the cob. You can also omit the blanching step—it makes the kernels easier to remove from the cob, but isn't strictly necessary. (Did you know you can use a bundt pan for cutting kernels off a corn cob? Learn this and other sweet corn tricks
Finally, make sure your egg whites are stiff—you want them to add air to the souffle, not liquid.
Can corn souffle be frozen?
Souffles are famous for being a "serve immediately" dish, and it's true souffles start deflating almost as soon as they come out of the oven. But souffles can be prepared in advance—especially savory souffles, which have more substance than sweet varieties. (If you want to try your hand at a sweet souffle, start with classic chocolate
The best option for freezing a corn souffle is before baking. Prepare the batter, load up the baking dish, then cover it in foil and freeze for up to a month. To use, remove the foil and follow the recipe's instructions for baking temperatures. The baking time for frozen souffle is about twice as long as for fresh, so factor that into your planning.
Once a corn souffle is baked, it's best eaten the same day. However, leftovers keep in the refrigerator for a couple of days—just be sure to reheat it in the oven, not the microwave. Microwaving a souffle cooks it into something resembling scrambled eggs! You may be surprised to find out how many foods freeze well; our guide to freezing food
Do you need a souffle dish to make souffle?
You don't have to have a souffle dish. You can use a regular baking dish—with some caveats. Since the whole idea of a souffle is that it will rise significantly, make sure your dish is deep to avoid spillover. This recipe calls for a 2-1/2-quart souffle dish; if you're using a 2- or 3-quart baking dish, the sides should be at least 3 inches high. The sides of the dish should also be straight; a souffle needs straight walls to climb properly.Research contributed by Hazel Wheaton, Taste of Home Book Editor
1 serving: 178 calories, 12g fat (7g saturated fat), 152mg cholesterol, 599mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 8g protein.