Chili Corn Custard (Solo) Recipe

Name: Chili Corn Custard (Solo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon canola oil; ¾ cup fresh corn (thaw frozen corn first) or ¾ cup frozen corn (thaw frozen corn first); 1 egg; ½ teaspoon chili powder; 1 pinch salt; hot sauce (to taste); ½ cup evaporated skim milk or ½ cup low-fat milk or ½ cup nonfat milk; 1 tablespoon nonfat dry milk powder (optional); 2 tablespoons onions, finely minced; 1 tablespoon roasted red pepper, finely chopped; 1 slice Canadian bacon, cooked crisp and diced (optional); 2 tablespoons cheddar cheese, grated (optional); 1 tablespoon finely chopped canned green chili, if using omit chili powder (optional); 4 small canned shrimp, if using omit red peppers and chili powder (optional)

Servings: persons

½ teaspoon canola oil
¾ cup fresh corn (thaw frozen corn first) or ¾ cup frozen corn (thaw frozen corn first)
1 egg
½ teaspoon chili powder
1 pinch salt
hot sauce (to taste)
½ cup evaporated skim milk or ½ cup low-fat milk or ½ cup nonfat milk
1 tablespoon nonfat dry milk powder (optional)
2 tablespoons onions, finely minced
1 tablespoon roasted red pepper, finely chopped
1 slice Canadian bacon, cooked crisp and diced (optional)
2 tablespoons cheddar cheese, grated (optional)
1 tablespoon finely chopped canned green chili, if using omit chili powder (optional)
4 small canned shrimp, if using omit red peppers and chili powder (optional)

1
Place oven rack in the center.
2
Heat oven to 350 degrees.
3
Grease a 2 cup casserole dish with the canola oil.
4
Add the corn (fresh or thawed frozen) to the bottom of the dish.
5
If you are using one of the optional ingredients, mix with corn and add at this step.
6
In a small bowl beat together the egg, chili powder, salt and hot sauce.
7
Make sure the eggs are well blended with no streaking of whites or yolks.
8
If you are using non-fat milk mix in the dry milk powder checking that there are no lumps.
9
Beat the milk into the egg mixture.
10
Add in the roasted red peppers and minced onions to the custard mix.
11
Pour custard over the corn and any additions you may have added.
12
Bake for 25 to 30 minutes.
13
Custards should be puffed but just barely set in the centers.
14
Remove from oven and let stand for 5 to 10 minutes.
15
Custard will set up during this time.
16
For Vegetarian do not use the ham or shrimp options.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ teaspoon canola oil, ¾ cup fresh corn (thaw frozen corn first) or ¾ cup frozen corn (thaw frozen corn first), 1 egg, ½ teaspoon chili powder, and more.

Yes, Chili Corn Custard (Solo) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Corn Custard (Solo)

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