Prep Time: 10 mins
Total Time: 54 mins
Servings: 12
About This Recipe
“Lovely!! make it as hot as you like. I made this during the winter and substituted frozen defrosted corn for the fresh, turned out great!”
Ingredients
vegetable oil cooking spray
3/4 cupchopped onion
3/4 cupchopped green bell pepper
3tablespoonsall-purpose flour
1/2 teaspoonground cumin
1/2 teaspoonchili powder
1/4 teaspoonsalt
1/8 teaspooncayenne pepper
1 (12ounce) cans evaporated skim milk
4cupscorn, cut from cob( about 8 ears)
2eggs, beaten
red bell pepper, sliced into rings(optional)
green bell pepper, sliced into rings(optional)
Directions
Coat a large frypan with cooking spray, and place over medium heat until hot.
Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
Add milk, and bring to boil, stirring constantly, cook 1 minute.
Remove from heat.
Add corn and eggs to bell pepper mixture, stirring well.
Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set.
Garnish with bell pepper rings.
Reviews
“This was very good right out of the oven, and it makes good leftovers, too. Next time I make this, I’ll probably add a bit more spice to it (not the cayenne, just the cumin and chili powder). Thanks for the simple and satisfying recipe!”
“We liked this a lot, Derf! So low-cal & low-fat, but tasty w/just the right spice mix for us. I made a half recipe for 2 of us using frozen corn, red onion & a mix of red & green bell peppers … then served it last nite for dinner w/Tex-Mex wings. This morning for breakfast, I spooned some of the remains into 8-in flour tortillas & added grated cheddar cheese + bacon slices for a yummy burrito breakfast. 🙂 Thx for sharing this recipe w/us.”