This lighter, soufflé-style corn pudding offers a delightful twist on a classic side dish, boasting a delicate and airy texture that contrasts beautifully with its rich and complex flavors. Spicy andouille sausage provides a savory kick, while the smoky sweetness of blackened corn and the bright tang of pickled corn create a dynamic interplay of tastes. Sweet roasted poblano pepper adds a subtle warmth and depth, all nestled within a creamy base enhanced by the sharp bite of cheddar and the nutty melt of Gruyère cheese. The incorporation of whipped egg whites and baking powder elevates this pudding to a light and elegant side, perfect for complementing a hearty burger or standing alone as a flavorful addition to any meal.

The careful layering of textures and tastes in this corn pudding ensures a truly memorable culinary experience. The slight chew of the sausage, the tender sweetness of the corn, the subtle heat of the poblano, and the tangy bursts from the pickled corn are all enrobed in a light and pillowy custard. The melted cheeses on top add a final savory note, while a fresh garnish of cilantro or green onions provides a bright, herbaceous finish. This is a corn pudding that manages to be both comforting and sophisticated, a testament to the harmonious blend of bold ingredients and delicate technique.

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Pudding on the Ritz Corn Soufflé

A lighter and airier take on classic corn pudding, featuring spicy andouille sausage, smoky blackened corn, tangy pickled corn, sweet roasted poblano pepper, and a blend of sharp cheddar and Gruyère cheeses, all folded into a delicate, soufflé-like base

Course Side Dish

Cuisine American, Cajun, Fusion, Mexican, Southern

Keyword Andouille Sausage, Corn, Poblano, Souffle

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

For the Pickled Corn (Prep at least 30 minutes ahead):

• 1/2 cup fresh or frozen corn kernels
• 1/4 cup apple cider vinegar
• 1 Tbsp water
• 1 tsp sugar
• 1/4 tsp salt

For the Corn Pudding:

• 2 Tbsp olive oil
• 4 oz andouille sausage diced
• 2 cups fresh or frozen corn kernels divided
• 1 large poblano pepper
• 1/2 cup milk whole or 2% preferred
• 1/4 cup half-and-half or lighter alternative like evaporated milk
• 3 large eggs separated
• 1/4 cup all-purpose flour or gluten-free blend like Bob’s Red Mill 1-to-1
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp salt adjust to taste, considering the sausage and pickled corn
• 1/4 tsp black pepper
• 1/4 cup grated sharp cheddar cheese
• 1/4 cup grated Gruyère cheese
• 2 Tbsp chopped fresh cilantro or green onions for garnish

For the Blackened Corn

• 1 ear of corn or about 3/4 cup kernels, for blackening
• 2 Tbsp blackened seasoning

Instructions

Prepare the Pickled Corn:

• In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat.
• Place the 1/2 cup of corn kernels in a heatproof bowl.
• Pour the hot brine over the corn, ensuring the kernels are submerged.
• Let sit at room temperature for at least 30 minutes, or refrigerate for longer. Drain well before using.

Blacken the Corn:

• Heat a dry cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
• Season the corn with the blackened seasoning
• If using an ear of corn, char it directly in the hot pan, turning occasionally with tongs, until kernels are blackened in spots.
• Let cool slightly, then cut off about 3/4 cup of the kernels.
• If using frozen corn, add about 3/4 cup of the kernels directly to the hot pan and cook, stirring occasionally, until some kernels are blackened.
• Set aside. Reserve the remaining 1 cup of fresh/frozen corn for the pudding base.

Roast the Poblano Pepper:

• Roast the poblano pepper over an open flame (gas burner or grill) or under a broiler, turning occasionally, until the skin is blackened and blistered on all sides.
• Place the roasted pepper in a bowl and cover it tightly with plastic wrap for 10-15 minutes to steam.
• Remove the pepper from the bowl and peel off the blackened skin.
• Remove the stem, seeds, and inner membranes. Dice the poblano.

Sauté the Andouille Sausage:

• Heat the olive oil in a skillet over medium heat.
• Add the diced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes.
• Remove the sausage from the skillet with a slotted spoon and set aside. Leave any rendered fat in the pan.

Prepare the Corn Pudding Base:

• Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish or similar.
• In the same skillet with the rendered sausage fat (add a little more olive oil if needed), add the remaining 1 cup of fresh/frozen corn kernels and cook for 3-5 minutes until slightly softened.
• In a medium bowl, whisk together the milk, half-and-half, egg yolks, and flour until smooth. Stir in the sugar, baking powder, salt, and pepper.

Whip the Egg Whites:

• In a clean, grease-free bowl, using an electric mixer, beat the egg whites until stiff, but not dry, peaks form.
• This means the peaks hold their shape but are still slightly glossy.

Assemble the Corn Pudding:

• In the prepared baking dish, combine the sautéed corn, blackened corn, pickled corn, diced roasted poblano, and cooked andouille sausage.
• Stir gently to distribute the ingredients. Gently fold the egg yolk mixture into the corn and sausage mixture until just combined.
• Carefully fold about one-third of the whipped egg whites into the corn mixture to lighten it. Use a rubber spatula or wooden spoon and a gentle folding motion to avoid deflating the whites.
• Gently fold in the remaining egg whites until just combined and no white streaks remain.
• Sprinkle the grated sharp cheddar and Gruyère cheese evenly over the top of the pudding.

Bake the Corn Pudding:

• Bake in the preheated oven for 40-50 minutes, or until the pudding is puffed up and lightly golden brown. The center should be mostly set (it might still have a slight jiggle).

Rest and Serve:

• Let the corn pudding rest for just a few minutes after removing it from the oven.
• Soufflé-like dishes are best served promptly as they may deflate slightly.
• Garnish with chopped fresh cilantro or green onions and serve warm.

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