serrano corn soufflé casserole

serrano corn soufflé casserole

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Creamy Corn Casserole

Call it corn souffle, corn casserole or corn pudding, this fresh corn, creamy yogurt, with a bite of serrano is sure to be a dinner favorite.

Seems when we have corn on the cob, I usually have a few ears left over. And, being the thrifty prudent no waste whatsoever person I am, I could not bear to throw out those ears of corn. That’s how this serrano corn soufflé or creamed corn casserole or corn pudding came about. After cutting the corn off the cobs, I had about one and half cups of succulent fresh corn kernels.

Baked Corn Recipes

Corn has been a staple in humankind diet for hundreds of years! And, when you think about baked corn recipes, adding some creamy yogurt and a touch of heat from the spicy serrano, of course, that is if that’s your palate’s preference, then you’re making one special baked corn recipe. Your family will love it. It’ll be the hit at holiday dinners. In fact, while you’re looking at this recipe, you must check out another corn souffle casserole pudding that I’ve created. OMG! Caramelized onions, cumin, cilantro and more!

Corn Souffle from Scratch

Everyone needs a simple easy recipe for corn souffle from scratch! I mean, it’s not difficult. Actually, the hardest part is probably just removing the corn from the cob if you’re using fresh corn in season. And, who doesn’t want to do that when corn is in season

Leftover Corn Ideas

There were so many things I could have done with this corn other than a corn souffle. Besides just warming it, adding some butter, salt and pepper, I could have devoured it all myself. What other things could I have done with it?

  • Create a Breakfast Frittata
  • Make a Corn Salad
  • Toss in my Cornbread batter
  • Throw into a regular Salad
  • Make some Succotash
  • Use in a Tortilla with Cheese or add to this Pork Fajita Recipe!
  • Toss into the Blender with my Smoothie
  • Freeze and save for Later
  • OK, leave a comment and tell me what you’re thinking!

Since we had company and since I was fixing breakfast, I thought it’d be cool to have a sorn soufflé to go with our eggs and bacon.

Honestly, I could have made myself sick and eaten it all, but I exercised restraint and just took that first little scoop that you see in the picture. Next time, I make this recipe, you can be dang sure that I’ll probably triple this recipe. With corn in season, the wonderful Silver Queen in South Carolina and Olathe corn in Colorado, this recipe is one that’s perfect for any occasion.
serrano corn soufflé casserole

serrano corn soufflé

Yield: About 4 folks or One small casserole dish (about 6 ½” round and 3” deep)


  • Preheat oven to 400
  • 1 ½ cups corn, frozen kernels or cut off the cob fresh corn
  • ½ cup sweet onion, diced
  • 2 eggs, beaten
  • 1/3 cup Greek yogurt, plain
  • ½ tsp. serrano pepper, minced. of course this is OPTIONAL
  • 1 Tbl. oil, safflower
  • 1 tsp. sea salt
  • 1 tsp. coarse ground pepper
  • 1/2 tsp. each fresh chives and parsley, chopped


  • In a medium mixing bowl, combine the corn, onion, eggs, yogurt, serrano, oil, salt, pepper and blend together well.
  • Pour into a baking dish coated with cooking spray. Bake in a preheated 400 oven about 35-40 minutes or until a toothpick comes clean from the center.
  • Remove and garnish with the chives and parsley. Serve immediately.


Add a dollop of sour cream with lime juice to each serving. Talk about good!

Chunky salsa or pico de gallo are other toppers that will be perfect for garnishing servings.

You can remove the 'heat' by leaving out the minced serrano pepper!

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corn souffle casserole


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