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Prep Time: 10 Minutes Cook Time: 44 Minutes |
Ready In: 54 Minutes Servings: 12 |
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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 cup chopped onion |
3/4 cup chopped green bell pepper |
3 tablespoons all-purpose flour |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 (12 ounce) can evaporated skim milk |
4 cups corn, cut from cob (about 8 ears) |
2 eggs, beaten |
red bell pepper, sliced into rings (optional) |
green bell pepper, sliced into rings (optional) |
Directions:
1. Coat a large frypan with cooking spray, and place over medium heat until hot.
2. Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
3. Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
4. Add milk, and bring to boil, stirring constantly, cook 1 minute.
5. Remove from heat.
6. Add corn and eggs to bell pepper mixture, stirring well.
7. 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.
8. Garnish with bell pepper rings.
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