Chile-Corn Souffle Recipe 
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Chile-Corn Souffle

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

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

The Los Angeles Times

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