Miraflores Winery Corn-Tarragon Soufflé

Herbed cheesy corn soufflé is a tasty light entrée perfect for brunch. Enjoy with the Miraflores Pinot Grigio.

Servings: 6

Cook Time: 1 hour 15 minutes

Pair With: the Miraflores Winery Pinot Grigio

Source: Recipe courtesy Chef Damon Barham; photo courtesy Collins Communications


Nonstick cooking spray
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon all-purpose flour, plus extra for coating baking dish
3 eggs, separated
2 cups corn, fresh or frozen (thawed), pulsed in food processor until very coarse puree
1/2 cup (4 oz.) grated Monterey Jack cheese
2 tablespoon chopped fresh tarragon


Preheat oven to 350°F.

Spray a 9-inch square baking dish or 8-inch soufflé dish with nonstick cooking spray and dust entire baking surface lightly with flour.

Combine milk, sugar, salt and pepper in a small saucepan and bring just to a simmer over medium heat. Add flour all at once and beat with a wooden spoon until the mixture is smooth and stiffened. Set aside, stirring occasionally, until hot mixture becomes touchable, about 140°F. Add egg yolks and stir until just combined.

Whip egg whites until soft peaks form. Fold into mixture. Fold in corn, cheese and tarragon.

Bake, uncovered, 55 minutes or until set and puffed in the center but still with a little jiggle. Let stand 15 minutes before serving.

Recipe Courtesy Of


In the heart of the Sierra Foothills, acclaimed for interesting and historical places to visit, Miraflores is dedicated to helping write a new chapter in its history as a world-renowned viticulture area.