Normally a holiday recipe, corn cheese souffle is just too good to be limited to a couple of times a year. In addition to being delicious, it's easy to make.
In 3 quart saucepan, melt margarine over medium heat. Add green onion; cook until tender. Stir in flour, mustard and salt; cook, stirring 1 minute. Gradually whisk in the milk; cook, whisking constantly until mixture thickens and boils.
Stir in cheese and corn until cheese melts. Remove from heat.
Preheat oven to 350 degrees F. Grease 1 1/2 quart souffle dish.
In medium bowl, with mixer at high speed, beat egg whites with cream of tartar until stiff peaks form.
Stir in egg yolks in to cheese mixture; then with rubber spatula, gently fold in egg whites. One third at a time, just until blended. Pour into souffle dish. Bake souffle 40 to 45 minutes, until puffy and golden. Serve immediately. Enjoy!