->Scallop Corn 04 <-

4 Servings 4 ears of corn, or 10 ounces frozen or 16 oz canned, drained

2 tablespoons butter

1/4 cup chopped onions

1/4 cup chopped green bell peppers

2 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 dash pepper

3/4 cups milk

1 large eggs, slightly beaten

4 ounces chopped green chilies

1/3 cup fine dry bread crumbs, or cracker crumbs

1 tablespoons butter, melted

Prepare and cook corn. Heat oven to 350. Melt butter in a saucepan

over medium heat. Cook onion and bell pepper about 2 minutes,

stirring occasionally, until onion is tender; remove from heat.

Stir in flour, salt, chili powder, cumin and pepper. Gradually stir

in milk. Heat to boiling, stirring constantly. Boil and stir 1

minute. Stir in corn, eggs and chilies. Pour into ungreased 1 quart

casserole. Mix crumbs and butter. Sprinkle over corn mixture. Bake

30 to 35 minutes or until bubbly.

Note: If you want the recipe without the Chili flavor omit the

chili powder, cumin and green chilies and replace them with 1/2

teaspoon paprika and 1/4 teaspoon ground dry mustard.