- 2 cups frozen corn
- 1 cup Monterey Jack cheese, grated
- ¼ cup Happy Hal’s
- 4 scallions, sliced
- 4 tbs. butter
- ¼ cup flour
- 1 cup milk
- salt and pepper
- 1/3 cup chopped fresh coriander, optional
- 5 eggs
Heat oven to 350°.
Butter and flour a 1 ½ qt. soufflé dish. Thaw corn. Melt butter in saucepan. Add flour and cook over medium-low heat until it bubbles. Slowly stir in the milk and add ¾ tsp. salt and ¼ tsp pepper. Boil, stirring 1 minute. Remove from heat and stir in cheese, corn, Happy Hal’s, scallions, and coriander.
Separate eggs and beat in yolks. Cool.
Beat egg whites until almost stiff. Fold 1/3 of the whites into corn mixture. Gently fold this lightened mixture into remaining whites. Pour into prepared dish and bake until risen and golden, about 45 minutes.
Serve at once.
