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| A delicious side dish for your favorite barbeque! |
1/4 cup chopped fresh tomato
2 teaspoon fresh garlic
1/2 teaspoon garlic powder
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
optional: garnish with cilantro
Saute garlic and green pepper until slightly softened; add tomato and saute for 1 minute more.
In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart crockpot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in. Cook on HIGH for 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted. Garnish with cilantro.Try these other Southwest Recipes:
Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
This is a completely new recipe for me and it looks really good :) Bye bye, have a great day
ReplyDeleteWell this does put creamed corn to shame. After this flavorful dish, there would be no going back! I am always battling to get spices to cling to ears of corn, but your dish here is a great way to get some spicy corn and has the bonus of cheese-yum! Well done Claudia!
ReplyDeleteLove how you brought a little bit of your Arizona vacation into your cooking. This is indeed a wonderful side dish to a barbecue!
ReplyDeleteOh, I love corn pudding...and yours sounds fabulous with the southwest twist. Hope you had a wonderful weekend~
ReplyDeleteClaudia,
ReplyDeleteI make a similar dish, but will have to try the Southwest twist, next time I make it. Thanks for sharing!
Your corn pudding will be very popular this summer. It is a perfect side to go with grilled meats.
ReplyDeleteDear Claudia, Great summer recipe. Blessings dear. Catherine xo
ReplyDeleteYum! I love corn pudding and yours looks great.
ReplyDelete