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Chile-Corn Souffle

Ingredients:

1/4 cup butter or margarine
1/4 cup flour
1 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1 cup milk
4 eggs, separated
2 oz canned diced green chiles
1 cup ground fresh corn kernels

Instructions:

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

Servings: 6

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