Chile-Corn Souffle

Title:
Chile-Corn Souffle

Yield:
6 Servings

Categories:
Mexico,
Vegetables




Ingredients:





   1/4 c  Butter or margarine


   1/4 c  Flour


     1 ts Salt


   1/4 ts Black pepper


   1/2 ts Paprika


     1 c  Milk


     4    Eggs; separated


     2 oz Canned diced green chiles


     1 c  Ground fresh corn kernels






 Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook


 and stir until thickened. Beat egg yolks lightly, add small amount of hot


 sauce, blend and return mixture to hot sauce. Cook, stirring, a few


 minutes. Drain chiles and add to sauce. Stir in corn. Beat egg whites until


 stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing


 well. Fold in remaining egg whites lightly. Turn into ungreased 1-quart


 souffle dish or straight-sided casserole. Place in pan of hot water and


 bake at 350F about 50 minutes.


 


 Makes 4 to 6 servings


 


 (C) 1992 The Los Angeles Times


 


 Recipe courtesy of:  Karen Mintzias, 05 Feb 93 10:10:40


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip