1/2 c. minced onion
1/2 c. minced green pepper
3 tbsp. butter
1 tbsp. curry powder
2 c. cooked corn (or canned, drained)
2 c. light cream (half and half)
3 eggs, lightly beaten
1 tsp. salt
1/2 tsp. sugar
Parsley

In a skillet saute onion and green pepper in butter until soft. Stir in curry powder, and transfer mixture to a bowl. Add corn, cream, eggs, salt and sugar. Pour into a well buttered 1 1/4 quart souffle dish, and bake it in a preheated 350 degree oven for 45 minutes, until puffed and golden. Garnish with parsley sprigs. Serves 8.