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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Slightly spicy scalloped corn Ingredients:
4 ears corn |
2 tbsp butter |
1/4 c chopped onion |
1/4 c chopped red bell pepper |
2 tbsp flour |
1/2 tsp salt |
1/2 tsp chili powder |
1/2 tsp ground cumin |
1/8 tsp coarse ground pepper |
1 4oz can chopped green chilies, drained |
3/4 c milk |
1 large egg, lightly beaten |
1/3 cup fine dry cracker crumbs |
1 tbsp butter, melted |
Directions:
1. Cook corn, cool and cut enough kernels to equal 2 cups
2. Heat oven to 350
3. Melt 2 Tbsp butter in saucepan over medium heat, cook onion and bell pepper until onion is tender, remove from heat
4. Stir in flour, salt, chili powder, cumin and pepper, return to heat and cook, stirring constantly until bubbly, remove from heat
5. Gradually stir in milk, heat to boiling, stirring constantly, boil and stir 1 minute
6. Stir in corn, egg and chilies. Pour into greased 1 quart casserole
7. Mix cracker crumbs and melted butter, sprinkle over corn mixture
8. Bake uncovered 30-35 minutes or until bubbly
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