In a preheated, 450-degree oven, place a whole large head of garlic directly on the rack and dry roast for 40 minutes. Remove garlic head and allow to cool for 1 hour. Turning garlic head on its side, slice in half to expose cloves. Carefully remove the soft meat of the cloves and turn out on a cutting board; chop into a paste. Reserve.

Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5 minutes on medium low heat. Add onion, corn, jalapeno, and roasted peppers. Cook slowly for 10 minutes.

In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add buttermilk, 3/4 cup of the grated cheese, heavy cream, garlic paste, cilantro, and seasonings. Add cooked vegetable mixture. Mix well.

To assemble: With remaining butter, thoroughly grease bottom and sides of an ovenproof oval or rectangular baking pan (9-inch-by-1-inch). Line bottom of pan with 3 corn tortillas all the way to the edges. Place half of the corn-mushroom mix over tortillas. Repeat layers. Top mixture with remaining grated cheese.

Bake in a 350-degree oven for 35 minutes or until thoroughly set. Remove and allow to cool 15 minutes before unmolding to slice, or serve directly out of baking dish.

by chef Steven C. Singer of Arthur's Landing in Weehawken, New Jersey