Southwestern Corn-And-Pepper Gratin Recipe

Name: Southwestern Corn-And-Pepper Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Preheat oven to 425u00b0.
2
Heat oil in a large nonstick skillet over medium heat. Add onion; saute 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; saute 5 minutes. Add 2 cups corn, jalapeno, and cumin; saute 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 425u00b0 for 25 minutes or until golden.
4
Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425u00b0

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 cup chopped onion, 1 cup diced green bell pepper, 1 cup diced red bell pepper, and more.

Yes, Southwestern Corn-And-Pepper Gratin falls under the General 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.

That's it — enjoy your meal!

Southwestern Corn-And-Pepper Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions