Southwestern Corn-and-Pepper Gratin

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 425º.

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.

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 425º for 25 minutes or until golden.