Light, airy and delicious, this impressive southwestern souffle is a dish the whole family is sure to enjoy!

Southwest Corn Souffle

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

1. Preheat oven to 325°F (160°C). Grease 1 1/2-quart baking dish. Chill small mixer bowl.
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 small mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
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.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.