Roasted Garlic And Corn Soufflé Recipe

Name: Roasted Garlic And Corn Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole garlic heads; 2 cups fresh corn kernels (about 4 ears), divided; Cooking spray; 3 tablespoons all-purpose flour; 1 1/2 cups 2% reduced-fat milk; 4 large eggs, lightly beaten; 2 teaspoons chopped fresh chives; 1 teaspoon chopped fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon black pepper; 1/8 teaspoon ground red pepper; 4 large egg whites; 1/2 teaspoon cream of tartar

Servings: persons

2 whole garlic heads
2 cups fresh corn kernels (about 4 ears), divided
Cooking spray
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
4 large eggs, lightly beaten
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 large egg whites
1/2 teaspoon cream of tartar

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350u00b0 for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract garlic pulp. Discard skins. Place garlic pulp and 1 cup corn in a blender or food processor; process until smooth. Set aside.
3
Cut a piece of foil long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.
4
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Stir in garlic mixture; bring to a boil over medium heat. Cook 1 minute or until thick, stirring constantly.
5
Preheat oven to 400u00b0.
6
Place eggs in a large bowl. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Stir in remaining 1 cup corn, chives, and next 5 ingredients (chives through red pepper). Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture. Pour mixture into prepared dish. Bake at 400u00b0 for 10 minutes. Reduce oven temperature to 350u00b0 (do not remove souffle from oven); bake an additional 45 minutes or until puffed and golden. Carefully remove foil collar. Serve immediately.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole garlic heads, 2 cups fresh corn kernels (about 4 ears), divided, Cooking spray, 3 tablespoons all-purpose flour, and more.

Yes, Roasted Garlic And Corn Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Garlic And Corn Soufflé

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