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This is, without a doubt, my favorite summer dessert. I dream all year about making this when sweet corn season is at its height—and every time I make it, I can’t believe how good a few simple ingredients can be. This is a great beginner soufflé recipe because humble corn just makes it feel more homey and approachable and less scary and fancy as a classic chocolate or Grand Marnier French soufflé—don’t ask me why.

Imagine a dessert that’s as light as a summer breeze, yet rich with the creamy sweetness of fresh corn. The moment you dig into this pudding, you’ll be greeted by a golden, fluffy exterior that gives way to a tender, custard-like center. The natural sweetness of the corn shines through, perfectly complemented by a hint of vanilla and a zesty kick from lemon zest. Topped with a dusting of powdered sugar and a handful of juicy berries, each bite is a delightful dance of flavors—sweet, tangy, creamy, and utterly irresistible. It’s the kind of dessert that captures the essence of summer in every spoonful, making it impossible to stop at just one bite. Ready to taste the magic? This soufflé is calling your name.

The Southern Roots of Corn Soufflé/Pudding

When you think of soufflés, you might imagine something French and fancy, a dish best left to high-end restaurants. But let me introduce you to a delightful Southern twist: Fresh Sweet Corn Soufflé Puddings. This dish combines the humble charm of Southern corn puddings with the light, airy elegance of a French soufflé. It’s a perfect blend of comfort food and sophistication, a nod to the culinary creativity of the South. Southern corn puddings are typically savory, with cheese, garlic, or jalapeños running through, but this version leans into corn’s inherent sweetness to bring you an absolutely fantastic dessert.

Vivian Howard’s Modern Take: A Soufflé for Everyone

Chef Vivian Howard, known for her Southern roots and culinary expertise, takes this traditional dish to the next level in her cookbook Deep Run Roots: Stories and Recipes from My Corner of the South. I first heard of Vivian through her PBS show A Chef’s Life and have since bought all of her cookbooks, which somehow manage to contain nothing but recipes I want to make.

For her recipe, she uses a blend of classic Southern ingredients with refined techniques to create a soufflé that’s both approachable and elegant. Howard’s recipe, adapted by Milk Street, simplifies the soufflé-making process, making it accessible even for those who might be a bit soufflé-shy. Here are the primary ingredients in her recipe:

Corn Kernels: Fresh, sweet, and juicy, these are the star of the show. Fresh is best; I haven’t tried this with frozen kernels, but they may work in a pinch if you just have to have this out of season (just make sure to thaw and dry them properly). Vivian’s recipe includes some whole corn kernels, but I prefer the luscious, smooth texture when they’re completed puréed.
Heavy Cream: Adds richness and a luscious texture.
Eggs: The yolks provide structure and richness, while the whipped whites give the soufflé its airy lift.
Sugar and Vanilla: These bring out the natural sweetness of the corn, creating a dessert-like flavor profile.

The Recipe: Steps and Tips for Success

Preparing the Ramekins and Lemon Sugar

First, thoroughly coat your ramekins with butter and a sprinkling of sugar. This not only helps the soufflés rise but also adds a delicious caramelized crust. For an extra zing, mix granulated sugar with lemon zest to sprinkle on top of the soufflés before baking.

Making the Corn Pudding Base

The magic begins with simmering fresh corn kernels with heavy cream, sugar, and a pinch of salt. This mixture is blended until smooth, ensuring a creamy base that highlights the sweet corn flavor. A bechamel-like batter, made with flour and butter and enhanced by corn’s natural starch, provides the structure needed to support the soufflé’s rise.

Whipping the Egg Whites

The key to a perfect soufflé is in the egg whites. Whip them to soft peaks, then gently fold them into the corn mixture. This step is crucial; take care not to overwhip the whites to stiff peaks and be gentle to avoid deflating the batter. The whipped egg whites trap air, giving the soufflé its characteristic rise.

Baking and Serving

Divide the batter into the prepared ramekins, filling them nearly to the top. A neat trick is to run a finger around the edge of the batter in each ramekin, creating a small gap between the batter and the dish, which helps the soufflés rise evenly. Bake until golden and puffed—and don’t commit the cardinal sin of soufflé making…opening the oven before they’re ready!

The soufflés will deflate as they cool, so serve them immediately for the best presentation—but don’t be upset when they deflate, as soufflés are wont to do. Top with a dusting of powdered sugar and a generous serving of fresh berries. A dollop of unsweetened vanilla crème fraiche is an optional but welcome addition—it adds a little creamy tang to complement the sweet soufflé. I used Vermont Creamery, but you can easily mix some unsweetened crème fraiche with vanilla bean paste or a vanilla bean if you’d like.

Equipment Needed:

Imagine biting into a spoonful of this soufflé: the first thing you’ll notice is the light, airy texture, almost like biting into a cloud. The sweet corn flavor, enhanced by the cream and vanilla, is perfectly balanced with a hint of lemon. The berries add a refreshing burst of tartness, cutting through the richness. It’s a delightful contrast of flavors and textures, making each bite an experience.

Whether you’re a soufflé veteran or a newbie, this Fresh Sweet Corn Soufflé Pudding with Berries is a must-try. It’s a dish that’s impressive yet comforting, perfect for showing off your cooking skills without the stress. So, gather your ingredients, and don’t be afraid—this soufflé is here to delight, not intimidate. Happy cooking!

Fresh Sweet Corn Puddings with Berries

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Author: Amanda
Yield: 6 servings

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Description

Discover the irresistible Fresh Sweet Corn Soufflé Pudding with Berries—a light, creamy dessert that combines sweet corn, vanilla, and lemon zest. Perfectly fluffy and topped with fresh berries, this easy-to-make soufflé is a summer delight you won’t want to miss.

Ingredients

Scale

FOR PREPARING THE RAMEKINS:

2 tablespoons butter, at room temperature
Granulated sugar, for sprinkling in the ramekins

LEMON SUGAR:

2 tablespoons (25 grams) granulated sugar
Zest of about 1/2 of a large lemon

CORN PUDDING:

2 cups (304 grams) fresh sweet corn kernels (from 2–3 ears of corn)
1 cup heavy cream
1/2 teaspoon kosher salt
1/2 cup granulated sugar (100 grams), divided
1/2 cup (60 grams) all-purpose flour
8 tablespoons butter (113 grams), cut into 8 pieces, at room temperature
Zest of 1 lemon
2 large eggs, separated and yolks reserved, plus 2 egg whites, at room temperature
1 tablespoon vanilla extract or vanilla paste

FOR SERVING:

Confectioners’ sugar, for dusting
Fresh berries, such as blueberries, blackberries, and/or raspberries
Vanilla crème fraiche, optional (I used Vermont Creamery, but you can also use plain unsweetened crème fraîche mixed with vanilla paste or a vanilla bean)

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Instructions

Preheat the oven to 400° with a rack in the middle position.
Thoroughly coat six 6-ounce ramekins with two tablespoons softened butter (a pastry brush is a great tool for this), then sprinkle sugar in each one, turning to coat and pouring out the excess. Transfer to a rimmed baking sheet and set aside while you prepare the rest of the recipe.
For the lemon sugar: In a small bowl, combine the sugar and lemon zest; rub together with your fingers until fragrant and the sugar has turned yellow. Set aside.
To prepare the pudding: Add the corn, cream, and salt to a blender and process until high until as smooth as possible, about 15–20 seconds.
Whisk the flour and 1/4 cup (50 grams) of granulated sugar in a large saucepan. Add the corn purée and whisk to combine. Heat the pan over medium and cook, stirring constantly with a rubber spatula, until the mixture comes to a boil and thickens, about 5–7 minutes. It will form a shiny paste when done. Add the butter, one tablespoon at a time, whisking to combine fully. Once all the butter has been thoroughly incorporated, transfer to a large mixing bowl and set aside to cool to room temperature. When cool, whisk in the two reserved egg yolks, zest of 1 lemon, and vanilla.
In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until white and foamy. With the mixer still running, gradually add in the remaining 1/4 cup (50 grams) granulated sugar. Continue to whip until soft peaks form, about 1–2 minutes more. Fold about a quarter of the egg whites into the corn mixture to lighten it. Gently fold in the remaining egg whites until no streaks remain; take care not to overmix and deflate the egg whites.
Divide the mixture evenly among the 6 ramekins; they will be full almost to the top. An ice cream scoop can help you transfer the pudding mixture more evenly and cleanly. Run a finger around the inside top of each ramekin to form a channel/lip between the top of the pudding mixture and the side of the ramekin (you’ll be removing a bit of the mixture from each ramekin by doing this). This will help the pudding rise evenly and avoid overflows (though you still may have one!). Sprinkle the tops evenly with the lemon sugar.
Bake until golden brown and significantly risen, 22–25 minutes. Do not open the oven door while baking, but you can check at the 22-minute mark; the puddings should jiggly slightly when you shake the baking sheet. The soufflés will rise spectacularly but will deflate as they cool, so serve as quickly as possible after they come out of the oven if you want to maintain the soufflé effect. They are still incredibly delicious once they start to deflate. Dust with powdered sugar and serve with fresh berries and vanilla crème fraiche, if desired.