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Southwestern Corn-and-Pepper Gratin

Yield 4 servings.

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

Nutrition Information

  • calories 279
  • caloriesfromfat 31 %
  • fat 9.5 g
  • satfat 3.2 g
  • monofat 3.5 g
  • polyfat 1.5 g
  • protein 15.9 g
  • carbohydrate 36.8 g
  • fiber 5.6 g
  • cholesterol 176 mg
  • iron 2.8 mg
  • sodium 617 mg
  • calcium 243 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  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° for 25 minutes or until golden.

  4. Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425º