Halloumi and Corn Casserole

• 1 tablespoon butter, softened
• 1 pint light cream (single)
• 8 ounces cream cheese, cut into cubes
• 4 ounces halloumi cheese (a cypriot) or 4 ounces monterey jack cheese, grated (do try to get the haloumi if you have a good international cheese selection)
• 1 lb sweetcorn
• 2 green onions, white and green parts, chopped
• 14 cup flat leaf parsley, chopped
• 1 garlic clove, minced
• 3 gratings nutmeg

1. Preheat oven to 350F.
2. Spread the butter over the bottom and sides of a casserole dish.
3. Warm the milk in a heavy-bottomed saucepan over medium heat.
4. Stirring constantly with a wooden spoon, add the cream cheese and stir until it melts.
5. Turn off the heat and add half of the grated cheese and the corn.
6. Stir for a minute.
7. Stir in the scallions, parsley, garlic, the nutmeg and salt and pepper to taste.
8. Pour the mixture into the buttered casserole dish and sprinkle the top with the remaining cheese.
9. Bake about 30 minutes or until the mixture is hot and bubbly and the cheese topping has melted and is just starting to turn golden.

butter, light cream, cream cheese, halloumi cheese, sweetcorn, green onions, flat leaf parsley, garlic, gratings nutmeg

Taken from www.food.com/recipe/halloumi-and-corn-casserole-80591 (may not work)