Southwestern Corn-and-Pepper Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1 cup diced green bell pepper |
1 cup diced red bell pepper |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper |
2 3/4 cups fresh corn kernels (about 4 ears), divided |
2 tablespoons minced seeded jalapeño pepper |
1 teaspoon cumin seeds, crushed or 1/2 teaspoon ground cumin |
1/4 cup (1 ounce) grated sharp cheddar cheese |
cooking spray |
3/4 cup skim milk |
1/4 cup nonfat dry milk |
1 tablespoon all-purpose flour |
3 large eggs |
Directions:
1. Preheat oven to 425°.
2. 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 stir in cheese. Spoon about 3/4 cup bell pepper mixture into each of 4 gratin dishes coated with cooking spray.
3. Combine 3/4 cup corn, 1/2 teaspoon salt, milks, flour, and eggs in a blender; process until smooth. Pour about 1/2 cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425° for 25 minutes or until golden.
4. Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425º
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