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Fresh Corn Roulade Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees F.
  • Separate the eggs, placing the whites in a large mixing bowl. Beat the yolks slightly in a small bowl and set aside.
  • Melt the butter in a saucepan. Add the flour and whisk constantly over medium heat until you've created a smooth, lightly colored roux. Add the milk all at once and continue stirring until the mixture thickens and coats the whisk. Remove the pan from the heat and whisk in cayenne and salt.
  • Whisk a tablespoon or so of the hot milk mixture into the yolks, slowly, so you do not curdle the eggs. Now return the mixture to the pot and continue stirring until smooth. Remove from heat.
  • Add a pinch of salt to the egg whites and beat them until stiff. Mix about a third of the whites with 1/4 cup of the Parmesan into the yolk mixture to loosen them up so they'll mix more easily. Then fold this yolk mixture gently into the remaining whites.
  • Line a jelly roll pan with parchment. Butter the parchment and sprinkle flour on top, shaking the pan to cover the entire surface. Discard extra flour.
  • Pour the egg mixture onto the pan and sprinkle the remaining 1/4 cup of Parmesan over the top. Bake for 15 minutes. It will swell up as it cooks and then flatten out after you remove it from the oven and it cools. Let it sit for a few minutes while you prepare the filling.
  • FILLING DIRECTIONS:
  • Put olive oil in a skillet over medium heat. Remove corn kernels from the cob and saute them with the peppers until they soften. Season with salt, pepper and oregano. Remove from the heat and add scallions.
  • Preheat oven to 300 degrees F.
  • Spread the corn filling over the roulade and grate the cheese over the entire surface.
  • Starting on the long side, use the parchment paper to help you roll the souffle into a long firm cylinder. Center the roulade on the parchment on the cookie sheet and place it in the oven for 10 minutes or until the cheese melts. Let it sit for a few minutes before cutting it into 12 one inch slices. Overlap 3 slices per plate. Add guacamole (recipe posted separately) (The filling can be changed according to your imagination.)

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The Cook

shandy Tacoma, WA

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