Southwestern Corn-and-Pepper Gratin

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 cup diced green bell pepper
  • ¾ teaspoon salt, divided
  • ¾ cup skim milk
  • 3 large eggs
  • ¼ cup nonfat dry milk
  • 2 ¾ cups fresh corn kernels (about 4 ears), divided
  • + 8 more ingredients
    • 1 teaspoon cumin seeds, crushed or 1/2 teaspoon ground cumin
    • 1 teaspoon olive oil
    • ¼ cup (1 ounce) grated sharp cheddar cheese
    • 1 cup chopped onion
    • 1 cup diced red bell pepper
    • ½ teaspoon freshly ground pepper
    • 2 tablespoons minced seeded jalapeño pepper
    • Cooking spray

Preheat oven to 425°. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; sauté 5 minutes. Add 2 cups corn, jalapeño, and cumin; sauté 5 minutes or until peppers are crisp-tender. Remove from heat, and...

View full recipe at My Recipes

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