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Corn Souffle


2Cups kernel of fresh corn

1 Cup of munster cheese, cubed

4 Tablespoon butter, cut into small pieces

Salt and pepper

5 Eggs, well beaten



              Combine the corn, cheese and butter in a blender or food processor. Season to taste with salt and pepper and add the beaten eggs. Blend on high speed until the mixture is smooth. Pour into a buttered souffle dish and set the dish in a pan with hot water in a preheated 350 oven. Bake 1 hour or until set.

Ecuadorian Locro

6 Ears green corn

½ Cup olive oil

2 Garlic cloves, peeled

1 Onion, chopped

1 Green pepper

Salt and paprika

Cold water

6 Pieces yellow squash in cubes


                         Cut corn off the cob. Fry garlic cloves in olive oil until brown, discard garlic. To garlic flavored oil add onion and slowly fry until it begins to color. Add tomatoes. Roast peppers under grill until it blisters. Remove skin, seeds and veins. Cut pepper in strips and add to the tomatoes mixture. Season. Add corn and sufficient cold water just to cover. Bring to a boiling point and add squash. Cook gently 30 minutes. Serve in soup bowl.

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