Roasted Corn And Jalapeno Souflle

Ingredients list for Roasted Corn And Jalapeno Souflle

• 1 cup Sweet Corn
• 1 tablespoon Refined Flour
• 8 Big ButterRefined flour (maida)
• 1 tablespoon Olive oil
• 4 cups Milk
• 250 grams Cheddar cheese
• to taste Salt
• 4 Egg whites
• 2 pinches Nutmeg powder

Method

1. Preheat oven to 180º C. Melt butter in a non stick pan, add refined flour and sauté, stirring continuously but do not let it colour. Heat olive oil in another non stick pan.
2. Slowly add milk to the refined flour and whisk well. Add nutmeg powder and continue to whisk. Add cheddar cheese and whisk well. Add corn kernels, salt and jalapenos to the second pan and sauté for a minute.
3. Add this mixture to the white sauce and mix well. Soufflé base is ready, transfer into a bowl.Whip egg whites and salt in bowl till stiff and add it slowly to the corn-white sauce mixture and mix well.
4. Add a pinch of nutmeg powder and mix. Pour this mixture into individual ramekin moulds and bake in the preheated oven for 10-12 minutes. Serve hot.