Sweet Corn Chili-Cheddar Wedges
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.
Copyright by Terese Allen
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating: 
Sounds good with fresh corn for a brunch
Customer rating:
Customer rating:
Customer rating:
I used the sharp cheddar, thyme and hot chiles and it was really flavorful.
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?