Roasted Garlic and Corn Soufflé
Beaten egg whites give this savory side dish its characteristic airy texture, while whole eggs add richness to the soufflé base. Don't coat the sides of the soufflé dish with cooking spray; the egg mixture needs the extra traction so it can rise up the sides of the dish. Serve with ham, turkey, chicken, or pork.
Recipe by Cooking Light April 2004