Recipe By : Totally Corn Cookbook by Siegel & Gillingham
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Corn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Corn oil
1 sm Onion -- diced
3 c Corn kernels -- fresh or frozen
2 sm Zucchinis -- grated
2 Canned chipotles -- minced
1 c Monterey jack cheese -- grated
2 Eggs -- beaten
Salt and pepper -- to taste
2 Stale corn tortillas -- ground
This is a very tasty casserole that even kids will enjoy if you
remove the Chipotles. You can add half the amount of chipotles to
half of the mixture and cook in two separate casseroles. Baking time
may be slighlty less. This way you can enjoy the full flavour of the
dish and get your kids to eat zucchini without them even knowing it.
Preheat oven to 400 F.
In a large skillet heat oil over medium heat; add onion and saute
until soft.
Stir in corn, zucchini, and chipotles and cook for 6 to 7 minutes
stirring often.
Remove from heat and stir in 3/4 cup of the cheese and the eggs,
season to taste.
Spread corn mixture into a greased casserole.
Crumble stale corn tortillas (use tortilla chips if you have too),
and mix with remaining cheese.
Sprinkle cheese/tortilla mixture over top and bake for 20 minutes
until golden brown and heated through.
