Southwestern Corn-And-Pepper Gratin
1 tsp olive oil
1 cup chopped onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 tsp salt, divided
1/2 tsp freshly ground pepper
2 3/4 cups fresh corn kernels (about 4 ears), divided
2 Tbsp minced seeded jalapeno pepper
1 tsp 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 Tbsp all-purpose flour
3 large eggs
1. Preheat oven to 425 degrees.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; saute 5 minutes or until tender.
Add bell peppers, 1/4 teaspoon salt, and pepper; saute 5 minutes. Add 2 cups corn, jalapeno, and
cumin; saute 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 degrees for 25 minutes or until golden.
Yield: 4 servings.
Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425 degrees for 35
minutes or until golden.
Nutritional Information: CALORIES 279 (31% from fat); FAT 9.5g (sat 3.2g, mono 3.5g, poly
1.5g); PROTEIN 15.9g; CARB 36.8g; FIBER 5.6g; CHOL 176mg; IRON 2.8mg; SODIUM
617mg; CALC 243mg
Source: Cooking Light YEAR: 1997 ISSUE: July PAGE: 70
Submitted by sooz
Vegetables, Side Dishes & Salads
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