- Servings: 6
|1||Red Bell Pepper, cored and diced|
|4||Green Onions, diced|
|1 clove||Garlic, peeled and minced|
|1 tsp||Kosher Salt|
|3||Egg Yolks, beaten|
|3 cups||Whole Kernel Corn|
|½ cup sliced||Black Olives|
|Additional Sliced Green Onions & Black Olives, for garnish|
Preheat oven to 350 degrees. Melt butter in small skillet over medium high heat. Saute pepper, onion, and garlic for 4 minutes, or until softened. Whisk in flour and salt. Cook 1 minute, stirring. Whisk in half and half and continue to cook, stirring, 4-5 minutes more, or until mixture is smooth and thickened. Remove from heat. Stir several tablespoons of mixture into egg yolks. Whisk egg yolks into mixture. Blend in corn and olives. Divide mixture evenly between 6 buttered ramekins. Bake 20-24 minutes, or until souffles are set. Garnish with sliced green onions and black olives.
These pretty mini souffles add a festive touch, with their delectable medley of summertime's bright garden bounty.