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It’s hard to believe how close the holiday season is – we are a only a few short weeks away from Thanksgiving, meaning it’s time to finalize your holiday menu. I love sharing holiday traditions with my family, especially when it involves food. In the Midwest, corn dishes are never forgotten for the holidays, especially Thanksgiving! My family always serves corn casserole, and my husband’s family never misses adding corn souffle to the table. Today I’m sharing a new version of this traditional holiday dish with an extra kick of flavor – Chipotle Corn Souffle.
Chipotle Corn Souffle might sound intimidating, but I promise it’s not. This dish only includes a few ingredients and requires no special kitchen equipment. Simply whisk and stir your ingredients together by hand, add it to your favorite dish, and bake. I plan to use La Morena Chipotle Peppers in Adobo Sauce to spice up my Corn Souffle dish and impress my family for the holidays this year. La Morena Chipotle Peppers have a delicious, smoky flavor with just the right amount of spice.
In the Chicago area, you can find La Morena Chipotle Peppers at Tony’s Finer Foods in the first aisle. Tony’s Finer Foods offers a full selection of grocery items, and authentic Mexican products like La Morena. Adding Chipotle Peppers and Adobo Sauce to this holiday corn souffle will bring a new flavor to my family this year – I can’t wait to share this dish!
First, add 1/2 cup olive oil and six eggs to a large bowl. Whisk the eggs and olive oil until the mixture is combined.
In a separate bowl, stir together your dry ingredients – 2/3 cup all-purpose flour, 1/2 cup fine corn meal, 1 Tablespoon baking powder, and 1/2 teaspoon each of salt and black pepper. Add the dry ingredients to the egg/oil mixture and stir until combined. Next, add 1 can of creamed corn and 3 and 1/2 cups frozen sweet corn. Stir until combined.
Chop two La Morena Chipotle Peppers and half a yellow onion. Heat one Tablespoon olive oil in a saute pan. Add chopped onions and saute for 3 minutes. Add chopped chipotle peppers and saute for an additional 2 minutes.
As the last step, stir sauteed onions and La Morena Chipotle Peppers to the corn mixture, with 4 teaspoons Adobo Sauce from the can of Chipotle Peppers. Bake in in your favorite casserole dish for one hour, at 350 degrees.
I made one version of this dish with cheese, and one without. I actually preferred the version without cheese, but you can add 3/4 cup of shredded sharp cheddar and the souffle will be just as delicious. The Chipotle Corn Souffle is done when a toothpick comes out clean. If your souffle needs more time in the oven, leave it baking for an extra 5 or 10 minutes.
I hope you enjoy this new holiday recipe!
Chipotle Corn Souffle
Yields: 6 servings
1/2 cup olive oil + 1 Tablespoon
1/2 yellow onion
3 and 1/2 cups frozen sweet corn
1 can creamed corn
2/3 cup all-purpose flour
1/2 cup fine corn meal
1 Tablespoon baking powder
2 La Morena Chipotle Peppers in Adobo Sauce
4 teaspoons Adobo Sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional: 3/4 cup shredded sharp cheddar cheese
*Preheat the oven to 350 degrees.
*Add 6 eggs and extra virgin olive oil to a bowl. Whisk until the eggs and oil are combined.
*Mix your dry ingredients – flour, corn meal, baking powder, salt, and pepper. Add to the egg/oil mixture and stir until combined. Add the creamed corn and frozen sweet corn. Stir until combined.
*Chop two Chipotle Peppers and half a yellow onion. Heat one Tablespoon olive oil in a saute pan. Add chopped onions and saute for 3 minutes. Add chopped chipotle peppers and saute for an additional 2 minutes.
*Stir sauteed onions and Chipotle Peppers into the corn mixture, with 4 teaspoons Adobo Sauce from the can of Chipotle Peppers.
*Bake for 1 hour, until a toothpick comes out clean.
Check out more delicious Mexican flavors at La Morena’s website.
Do you have any plans to spice up your family’s holiday dishes this year?