We can’t resist the charm of Southern classics, and our Blue Ridge Grill Corn Souffle stands out as a cozy favorite straight from the Blue Ridge Mountains. This fluffy delight combines sweet grilled corn with airy textures that evoke family gatherings and fresh harvests.
It’s more than just a side dish—it’s a taste of regional heritage we love sharing. With simple ingredients and a touch of grilling magic, you’ll create a crowd-pleaser that brings warmth to any table.
Ingredients
To bring our fluffy and comforting Blue Ridge Grill Corn Souffle to life—a cherished Southern favorite—we gather these key ingredients in the order we use them. This ensures a seamless preparation process that highlights the sweet, grilled corn and light textures evoking regional heritage.
- Fresh corn kernels: 4 cups (from about 6 ears of grilled corn; grill the ears over medium heat for 10 minutes until charred for that smoky flavor)
- Unsalted butter: 1/2 cup (melted, to bind and add richness)
- All-purpose flour: 1/2 cup (sifted, for thickening the base)
- Whole milk: 2 cups (warmed, to create a smooth, creamy mixture)
- Large eggs: 4 (separated, with yolks beaten for structure and whites whipped for fluffiness)
- Granulated sugar: 1/4 cup (to enhance the natural sweetness of the corn)
- Salt: 1 teaspoon (for balancing flavors)
- Ground black pepper: 1/2 teaspoon (freshly ground, to add a subtle kick)
- Baking powder: 1 teaspoon (for extra lift in the soufflé)
Equipment Needed
To prepare our Blue Ridge Grill Corn Souffle seamlessly, we recommend gathering the essential tools that ensure precision and efficiency in grilling the corn and baking the soufflé. Building on our ingredient list, having the right equipment allows us to achieve that perfect smoky flavor and fluffy texture.
Here’s a detailed list of the key equipment we’ll need, organized by category for easy reference:
- Grill or Grill Pan: Essential for charring the fresh corn kernels to impart that signature smoky essence from the Blue Ridge Mountains.
- Baking Dish or Soufflé Dish: A 2-quart oven-safe dish works best to help the soufflé rise evenly and maintain its light, airy structure.
- Mixing Bowls: At least two medium-sized bowls for combining ingredients like eggs, flour, and milk without cross-contamination.
- Whisk: Ideal for beating eggs and incorporating air into the mixture, which contributes to the soufflé’s signature fluffiness.
- Measuring Cups and Spoons: Accurate for measuring ingredients such as flour, milk, and sugar to guarantee consistent results every time.
- Knife and Cutting Board: A sharp chef’s knife paired with a sturdy board for safely shucking and cutting the grilled corn.
- Saucepan: Used for creating a smooth base, like melting butter and whisking in flour, to build the soufflé’s rich flavor profile.
- Oven: Preheat to 375°F for baking; ensure it’s a standard convection or conventional oven to avoid uneven cooking.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Grill or Grill Pan | 1 | Grilling corn for smoky flavor |
| Baking Dish | 1 (2-quart) | Baking the soufflé for even rising |
| Mixing Bowls | 2 (medium) | Mixing and combining ingredients |
| Whisk | 1 | Beating eggs and aerating batter |
| Measuring Cups and Spoons | 1 set | Precise measurement of ingredients |
| Knife and Cutting Board | 1 each | Preparing corn and other components |
| Saucepan | 1 (medium) | Creating the base mixture |
| Oven | 1 | Baking at 375°F for optimal texture |
Instructions
Now that we have our ingredients and equipment prepared, let’s walk through the steps to craft our flavorful Blue Ridge Grill Corn Souffle. We’ll use precise techniques to achieve its signature smoky sweetness and airy texture.
Prepare the Corn
First, we shuck 4 ears of fresh corn to remove the husks and silk, revealing the vibrant kernels. We heat our grill or grill pan to medium-high—around 400°F—and lightly brush the corn with 1 tablespoon of unsalted butter for a golden char. Place the corn on the grill and rotate every 2-3 minutes for even cooking, grilling for about 10-12 minutes until the kernels turn a deep golden brown and develop a smoky aroma that evokes the fresh harvests of the Blue Ridge Mountains. Carefully remove the corn and let it cool for 5 minutes before using a sharp knife to cut the kernels from the cobs, yielding approximately 2 cups of charred corn for a sweet, slightly crisp addition to our soufflé base.
Make the Souffle Base
In a medium saucepan over medium heat, we melt 4 tablespoons of unsalted butter until it bubbles and releases a rich, nutty scent. We whisk in 1/4 cup of all-purpose flour to form a smooth roux, cooking for 1-2 minutes to eliminate any raw flour taste. Gradually, we pour in 1 1/2 cups of whole milk while whisking continuously to avoid lumps, bringing the mixture to a gentle simmer until it thickens to a creamy consistency—about 3-4 minutes. Off the heat, we beat in 3 large eggs one at a time for a light, airy texture, then fold in our 2 cups of prepared grilled corn kernels, 1/4 cup of granulated sugar, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 teaspoon of baking powder. This creates a batter with a delightful balance of sweet and savory notes, ensuring the soufflé rises perfectly with its fluffy, comforting profile.
Bake the Souffle
We preheat our oven to 375°F as mentioned in our equipment setup. Grease a 2-quart baking dish with 1 tablespoon of unsalted butter and pour in the soufflé batter, smoothing the top for even rising. Bake on the middle rack for 30-35 minutes, watching as the soufflé puffs up and turns a golden brown with a * irresistible aroma* of grilled corn filling the kitchen. To check for doneness, insert a knife into the center—it should come out clean when the soufflé is set but still moist, offering a tender, velvety interior that captures the essence of Southern heritage.
Make-Ahead Instructions
To make our Blue Ridge Grill Corn Souffle even more convenient for busy gatherings, we recommend preparing components in advance while preserving its signature fluffy texture and smoky flavor. This approach allows you to focus on enjoying the moment without last-minute rushes, building on the grilling and baking steps from our detailed instructions.
Preparing Ingredients Ahead
Follow these steps to get ahead:
- Grill the corn: We suggest grilling the fresh corn kernels up to 2 days in advance. Shuck and grill the ears until they achieve a golden char, then let them cool completely before cutting off the kernels. Store them in an airtight container in the refrigerator to maintain their smoky aroma and crispness.
- Make the base mixture: Prepare the roux and milk base (from the main instructions) up to 1 day ahead. Combine the unsalted butter, all-purpose flour, and whole milk in a saucepan, cook until thickened, and cool it down. Transfer to a sealed container and refrigerate—this ensures the flavors meld without compromising the soufflé’s rise.
Assembling and Storing the Soufflé
Once your ingredients are prepped, assemble the full batter but hold off on baking:
- Mix the batter: In a large mixing bowl, whisk together the prepared base, grilled corn kernels, large eggs, granulated sugar, salt, ground black pepper, and baking powder as outlined in our recipe. Avoid over-whisking to keep the airiness intact.
- Portion and store: Pour the batter into a greased 2-quart baking dish. Cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. This step lets the Blue Ridge Grill Corn Souffle flavors intensify while keeping the mixture stable.
Baking from Make-Ahead
When you’re ready to serve:
- Remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even baking.
- Preheat your oven to 375°F, then bake as per our original instructions, adding 5–10 minutes to the baking time if needed to achieve that perfect golden brown top and tender interior.
By following these make-ahead tips, we guarantee your Blue Ridge Grill Corn Souffle remains a crowd-pleasing highlight of any occasion.
Conclusion
We’ve shared how this Blue Ridge Grill Corn Souffle captures Southern charm in every bite. It’s more than a recipe—it’s a way to bring warmth and tradition to our tables.
Try it at your next gathering and see how simple ingredients create lasting memories. We’re confident you’ll love the smoky flavors and fluffy texture as much as we do.
Frequently Asked Questions
What is Blue Ridge Grill Corn Souffle?
Blue Ridge Grill Corn Souffle is a fluffy Southern dish from the Blue Ridge Mountains, blending grilled sweet corn with a light, comforting texture. It’s more than a side—it’s a symbol of regional heritage, evoking family gatherings and fresh harvests with simple ingredients and grilling techniques. Perfect for any occasion, it delivers smoky flavors and a crowd-pleasing appeal.
What are the key ingredients for Blue Ridge Grill Corn Souffle?
The main ingredients include fresh corn kernels, unsalted butter, all-purpose flour, whole milk, large eggs, granulated sugar, salt, ground black pepper, and baking powder. These simple components create a balanced batter that highlights the sweet, smoky corn flavor, making it easy to prepare and enjoy as a Southern favorite.
How do I prepare Blue Ridge Grill Corn Souffle?
Start by grilling corn for a smoky char, then make a roux with butter and flour, add milk, and mix in eggs, sugar, and grilled corn. Pour into a baking dish and bake at 375°F until golden and puffed, about 30-40 minutes. This ensures a tender, velvety texture that captures Southern essence in under an hour of active prep.
What equipment is needed to make Blue Ridge Grill Corn Souffle?
You’ll need a grill or grill pan for charring corn, a 2-quart baking dish, mixing bowls, a whisk, measuring cups and spoons, a knife and cutting board, and a saucepan. These tools ensure precision and efficiency, helping achieve the dish’s perfect rise and flavors with minimal hassle.
Can I make Blue Ridge Grill Corn Souffle ahead of time?
Yes, grill the corn up to two days in advance and prepare the roux and milk base a day ahead. Assemble the batter and store it in the refrigerator for up to 24 hours. Let it sit at room temperature before baking to maintain its fluffy texture and smoky flavor, ideal for busy gatherings.
How long does it take to bake Blue Ridge Grill Corn Souffle?
Bake at 375°F for 30-40 minutes, or until it’s golden brown and has puffed up nicely. Monitor it closely to avoid overbaking, ensuring a tender interior. Total prep and bake time is about 1 hour, making it a convenient option for home cooks.
Is Blue Ridge Grill Corn Souffle suitable for specific diets?
This recipe is not gluten-free due to all-purpose flour, but it’s naturally vegetarian. For dietary tweaks, consider substituting gluten-free flour. It’s a comforting dish with simple ingredients, but always check for personal allergies before serving.