Sweet Corn Chili-Cheddar Wedges

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Servings: 14

This makes an excellent side dish to a warm salad of roasted or grilled vegetables, or feature it as the egg preparation for a brunch. You can use fresh or frozen corn for the dish, but if you use the latter, thaw and drain the kernels well before proceeding with the recipe.

Ingredients

3 cups sweet corn kernels
roasted, minced hot chilies to taste (e.g. 1-3 jalapenos, serranos or Thai peppers)
10 ounces Organic Valley Sharp Cheddar, grated ( or Raw Sharp Cheddar)
5 Organic Valley extra-large Eggs, beaten
salt
2 teaspoons minced fresh thyme (or parsley)
freshly ground pepper to taste

Directions

1. Heat oven to 350 degrees. Butter a 9 1/2- to 10-inch ceramic quiche dish or glass pie plate.

2. Combine all ingredients except fresh thyme or parsley in a bowl. Spread the mixture in the buttered dish, smooth the top and bake until it’s set in the middle and lightly browned on top, 35-45 minutes.

3. Sprinkle with thyme or parsley and let stand 10-15 minutes before cutting into wedges to serve.

Copyright by Terese Allen