Summer Corn Tart Recipe

Name: Summer Corn Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. hot; mild Italian sausage; 2 cups fresh corn kernels; 1 sm. red bell pepper, diced; 1 green onion, sliced; 1/4 cup flour; 1 cup milk; 3 lg. eggs, beaten; 1 tsp. hot red-pepper sauce; 1/2 tsp. dry mustard; 1/2 tsp. salt; 1 9-inch baked pie crust in glass pie plate

Servings: persons

1/2 lb. hot
mild Italian sausage
2 cups fresh corn kernels
1 sm. red bell pepper, diced
1 green onion, sliced
1/4 cup flour
1 cup milk
3 lg. eggs, beaten
1 tsp. hot red-pepper sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 9-inch baked pie crust in glass pie plate

1
Crumble sausage into a 2-quart glass measure or casserole.
2
Stirring midway through cooking, microwave on high for 3 to 4 minutes.
3
Discard grease and add corn, pepper and onion.
4
Microwave on high for 2 minutes.
5
Stir in flour.
6
Add milk, eggs, pepper sauce, dry mustard and salt.
7
Stir well and pour into baked pie crust.
8
Rotating midway through cooking, microwave on medium-high (70%) 10 to 12 minutes or until a knife inserted in center comes out clean.
9
Cool at least 15 minutes before serving.

294

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 12 ingredients. The key ingredients include: 1/2 lb. hot, mild Italian sausage, 2 cups fresh corn kernels, 1 sm. red bell pepper, diced, and more.

Yes, Summer Corn Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Corn Tart

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