Makes: 4 servings

1 pkg. (10 oz.) frozen sweet corn
3 Tbsp. MINUTE Tapioca
2 Tbsp. finely chopped onions
2 Tbsp. butter or margarine
1/4 tsp. salt
1/8 tsp. black pepper
1 cup milk
1 Tbsp. chopped fresh parsley
3 eggs, separated

PREHEAT oven to 350°F. Cook corn as directed on package; drain well. Meanwhile, mix tapioca, onions, butter, salt, pepper and milk in medium saucepan. Let stand 5 min. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat; stir in parsley.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl on high speed until thick and lemon colored. Gradually add tapioca mixture, beating on low speed after each addition until well blended. Return to saucepan. Cook on low heat until very thick, stirring constantly. Add corn; mix well. Gently stir in egg whites.

SPOON into 1-1/2-qt. casserole dish. Place dish in large baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1 inch up side of baking dish.

BAKE 50 min. or until center is set.