Three-Pepper Corn Pudding

15 ingredients
3 steps

Ingredients

  • 1 medium sweet red pepper, chopped
  • 6 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 can (4 ounces) chopped green chilies, drained
  • 3 medium jalapeno peppers, seeded and chopped
  • 2 packages (10 ounces each) frozen corn, thawed, divided
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 3 large egg whites
  • 2 large eggs
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground thyme

Directions

  1. 1
    In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13x9-in. baking dish coated with cooking spray.
  2. 2
    In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture.
  3. 3
    Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

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