Sweet Corn Chili-Cheddar Wedges
Copyright by Terese Allen
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.
Servings: 14
Ingredients:
3 heaping cups sweet corn kernels
Minced roasted hot chilies to taste (e.g. 1-3 jalapenos, serranos or Thai peppers)
10 ounces grated Organic Valley Sharp or Raw Sharp Cheddar
5 extra-large Organic Valley Eggs, beaten
Salt and freshly ground pepper to taste
2 teaspoons minced fresh thyme or parsley
Instructions:
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.
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Customer Comments:
Customer rating:
This recipe was OK. It lacked a lot of taste. I think it would be great with more flavering in it...maybe herbs or onions?