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Summer Corn Custard

beef - other, potatoes

2 1/2 cups corn kernels; 3 cobs
1/2 sweet red pepper; chopped
4 eggs; beaten
3/4 cup light sour cream
1/2 cup shredded old Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

This dish has a tasty quiche like filling. Serve it with a side salad and sourdough bread. Sprinkle corn and red pepper in greased 6-cup shallow casserole dish. Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture. Bake in 350°F oven for 1 hour or until top is golden brown and slightly puffed. TIP: If using frozen corn, add 1 tablespoon granulated sugar for sweetness.

Contributor: Canadian Living - August,1999

Yield: 6 servings

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