Ingredients

The following ingredients have 4 Servings
  • 5 cups frozen corn kernels (thawed and divided)
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1 jalapeño pepper (seeded and finely diced)
  • 1 garlic clove (minced)
  • 3 drops Tabasco® sauce
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Instruction

  • Preheat oven to 325 degrees F. Lightly grease a shallow 2-quart baking dish.
  • Place 2 cups corn kernels and eggs in a food processor fitted with a knife blade. Process until corn is finely ground (will not be completely smooth).
  • Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and jalapeño pepper. Cook until softened, about 3 to 5 minutes, stirring occasionally.
  • Add garlic to the skillet and cook until fragrant, about 1 minute. Remove skillet from heat. Add Tabasco® sauce.
  • Bring milk to a simmer in a medium saucepan (do not boil). Remove from heat and stir in the vegetables and remaining 3 cups corn kernels.
  • Add the egg/corn mixture slowly while stirring vigorously.
  • Pour into prepared baking dish and bake until center is set and firm, about 1 hour. Note that baking time can vary depending on baking dish used.