Hy-Vee Recipes and Ideas

Directions

1. Step1
   Thaw corn, if frozen. Preheat oven to 350 degrees. Butter a 3-quart casserole with 1 tablespoon butter; coat bottom of dish with Parmesan cheese and set aside.
2. Step2
   Separate eggs; place egg whites in a medium mixing bowl and yolks in a small bowl. Set aside.
3. Step3
   In a food processor, place 4 cups corn, half-and-half, honey, salt and pepper. Cover and process until well-combined. Combine flour and baking powder; add to corn mixture and process to mix. Add remaining 6 tablespoons butter and egg yolks; pulse into mixture until well blended. Transfer mixture to a large bowl. Stir in remaining 2 cups corn, green onions and jalapeno pepper.
4. Step4
   Beat egg whites with an electric mixer on medium until soft peaks form (tips curl). Gently fold whites into corn mixture until combined. Transfer mixture to prepared casserole. Top with cheese slices.
5. Step5
   bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean.
6. Step6
   *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.