This recipe was clipped from a flyer or magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Fiesta Corn
1/4 cup butter (4 tablespoons)
2 cups fresh corn cut off cob or frozen cut corn
1/2 cup chopped green pepper
1/2 cup chopped pimento
1/2 cup stuffed green olives, sliced
1/4 cup chopped parsley
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
3 eggs, slightly beaten
1 cup shredded cheddar cheese
Mix butter in large frying pan. Add corn, green pepper, pimento, olives and parsley. Saute together for 2 minutes; cover and cook for 10 minutes. Blend in flour, salt and pepper; gradually add milk and cook stirring until thickened. Gradually stir the hot vegetable mixture into beaten eggs. Blend in cheese. Turn into buttered 2 quart casserole. Bake 375 degrees for 25 minutes.
Yield: 8 servings.