Jalapeno Corn Souffle

Name: Jalapeno Corn Souffle
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 box Jiffy cornbread mix; 1 can sweet corn; 1 can creamed corn; 3 tbsp all purpose flour; 1 cup sour cream; 1 egg, beaten; 1 jalapeno, washed and minced; ½ cup Monterey jack cheese, shredded; 1 tbsp salt

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Creamy corn, Monterey Jack, and fresh jalapeños make this easy Jalapeño Corn Soufflé the perfect mix of comfort food and kick.

Jalapeño Corn Souffle is like a cross between cornbread dressing and corn risotto. It’s cheesy, delicious, has a kick, and disappears very quickly.

A few years ago, my in-laws came to town for a visit and my mother-in-law made what she called “corn souffle”. I had never heard of such a thing, and I’m from the South!

What is Jalapeno Corn Souffle?

There’s “soufflé” in the name, but don’t let that fool you – this Jalapeño Corn Soufflé is less Paris café, more Sunday dinner with a little attitude.

It’s made with white corn, creamed corn, a handful of fresh jalapeños (don’t panic; they’re deribbed and deseeded), and just enough Monterey Jack cheese to make things gooey in all the right ways. Add a box of cornbread mix and a dollop of sour cream, and you’ve got a side that’s creamy, fluffy, and has the perfect balance of sweet and heat (but not too much heat).

It’s the kind of dish that quietly upstages the main course – especially around the holidays or at backyard cookouts. Serve it with barbecue, roasted chicken, or a pile of pulled pork and watch people “just take a small spoonful”… before coming back for thirds.

Pro tip: Want it milder? Swap half the jalapeños for diced green chiles. Want more heat – aka more jalapeños with your corn soufflé with jalapeños? Toss in a few slices of pickled jalapeño on top before baking.

You could compare it to spoon bread, and really versatile as far as ingredients go if you like changing things up. It’s a combination of the following:

Corn
Creamed corn
Cornmeal
Jalapeño pepper
Sour cream
Shredded cheese
Egg

This is my take on my mother-in-law’s, and of course I had to add some heat. Jalapeño is my drug of choice, almost all the time.

However, you could use habanero, serrano, or even poblano if you’re one of those that doesn’t like real heat, but a little more flavor. You could also, of course, leave the pepper out if you would rather.

How Do You Make Jalapeno Corn Souffle?

It’s super easy as far as getting it in the oven, just combine the ingredients in a large mixing bowl, season a little with salt and pepper and pour into a prepared 8×8 or 9×9 baking dish.

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If you’re making this for a large group, the recipe can be doubled and poured into a 9×13 pan, like my very favorite OXO Non-Stick Cake Pan. This is then baked, uncovered, until lightly golden on top.

The longer you bake this, the firmer it gets, so depending on your preference you could make it soft and mushy or firm and almost bread-like. If you want a softer, soupier dish, remove it from the oven just a few minutes before the end of baking. A few, meaning 2-3 minutes.

I like to add a little extra sour cream with mine, because I usually add a little extra jalapeños and it balances everything out. You’re welcome to add more cheese, because who doesn’t want extra cheese?!

🍴 What to Serve with Jalapeño Corn Soufflé

This dish might technically be a “side,” but let’s be honest – it has main character energy. Whether you’re pulling it out for a holiday table or a summer cookout, here’s what plays nice with all that cheesy, creamy, sweet heat:

Pulled Pork or BBQ Chicken: The smoky flavor balances that touch of spice like a dream.
Grilled Steak or Ribs: Go big. The soufflé’s creamy sweetness tames the boldness of red meat.
Tex-Mex Favorites: Think enchiladas, tacos, or fajitas – especially if you love a little heat on heat.
Greens or Slaw: A crisp, tangy contrast to all that buttery corn goodness.
A Cold Beer or Spicy Margarita: Because every bite deserves a sip that can keep up.

It’s one of those sides that fits everywhere, from weeknight dinners to potlucks, and if there happens to be any left, it reheats beautifully (breakfast with a fried egg, anyone?).

Be prepared to give out the recipe, because you’ll be asked. Again, and again. As a matter of fact, if you’re going to take this to a holiday dinner or for game day, just double the batch. Be generous… They’ll love you.

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