Preheat your oven to 350°F and position the oven rack toward the middle-to-lower part of the oven.

Crack the eggs into a blender. Add the sweetened condensed milk and softened salted butter, cutting the butter into smaller pats or chunks before adding it.

Blend the first three ingredients until smooth, approximately 20 seconds.

Drain both cans of whole kernel corn extremely well, removing all the liquid.

Add the drained corn to the blender and pulse a few times until you reach your desired consistency. I prefer leaving a little corn texture, but you can blend it longer for a smoother soufflé.

Pour the mixture directly into an ungreased 9×13 or 8×8 baking dish. The mixture will look loose, and that’s normal.

Bake at 350°F on the middle-to-lower rack for approximately 60 minutes in a 9×13 baking dish or 75–90 minutes in an 8×8 baking dish. The top should be golden brown, the edges set, and the center mostly set with a slight jiggle.

Remove the corn soufflé from the oven and let it rest for approximately 30 minutes before serving.

Use an ice cream scoop or serving spoon to portion the corn soufflé and serve alongside your favorite Thanksgiving dishes. Enjoy!