Name: Southwest Corn Soufflé
Prep time: 20 s
Cook time: 50 s
Total time: 70 s
Yield: 6
Ingredients: 3 tablespoons butter; 1/4 cup all-purpose flour; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk; 1/3 cup water; 1 can (11 ounces) Mexican-style corndrained; 1 can (4 ounces) chopped green chiles; 3 large eggsseparated; 3/4 cup (3 ounces) shredded cheddar cheesedivided

INGREDIENTS

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3 tablespoons butter
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1/4 cup all-purpose flour
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2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
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1/3 cup water
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1 can (11 ounces) Mexican-style corn, drained
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1 can (4 ounces) chopped green chiles
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3 large eggs, separated
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3/4 cup (3 ounces) shredded cheddar cheese, divided

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 325° F. Grease 1 1/2-quart baking dish. Chill small mixer bowl.

Step 2

Melt butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.

Step 3

Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.