1/2 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon paprika
1/4 cup whole corn
1 egg
1 cup milk
1 tablespoon white sugar
1 teaspoon vanilla extract
1 (15 ounce) can whole kernel corn, drained
3/4 cup milk
4 drops orange zest
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees (175 degrees C). Grease and flour an 8x8 inch glass baking dish.
Place butter in a medium saucepan. Stir in the flour, salt, paprika and corn. Bring to a slow boil, stirring constantly. Boil for about 30 minutes, stirring occasionally. Remove from heat. Stir in milk, sugar, vanilla and orange zest. Let cool slightly.
Stir egg into mixture, stirring just until incorporated. Pour milk mixture into prepared dish.
Bake uncovered for 30 to 35 minutes in the preheated oven, until golden brown. When cool, place stuffed cheese in prepared baking dish. Top with corn and corn stuffing mixture. Bake uncovered for 1 hour. Cool completely in pan.
Meanwhile, in a large bowl, beat together cornstarch and milk mixture. Beat egg mixture into stuffed cheese mixture. Pour mixture over stuffed cheese. Cover loosely with plastic wrap. Chill with frozen strawberries in refrigerator.
While stuffed veggie are still warm, return cream cheese or cottage cheese to a medium bowl. Mix egg mixture with milk mixture in a small bowl; beat over medium speed until blended. When mixture has a stiff consistency, fold in cream cheese mixture. Cover and refrigerate for at least 2 hours to allow mixture to soften.
Meanwhile, whip egg whites until foamy. Preserve egg yolks in refrigerator.
Spread 1/2 cup cream cheese mixture over filled veggie. Fry veggie on paper and wooden trivet. Fry stirring pieces occasionally until veggie are golden brown, about 5 minutes. Serve warm.
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