Follow these steps for perfect results
frozen whole kernel corn with butter sauce
thawed
eggs
beaten
chopped mild green chilies
drained
shredded Monterey jack Cheese
shredded
shredded cheddar cheese
shredded
tomato
chopped
chili powder
lettuce leaves
Fried tortillas
fried
Sour cream
Thaw frozen corn pouch in a bowl of warm water for 20 minutes.
Preheat oven to 325°F (163°C).
Grease a shallow 2-quart baking dish.
In a medium bowl, beat eggs.
Stir in thawed corn, drained green chilies, shredded Monterey Jack cheese, shredded cheddar cheese, chopped tomato, and chili powder into the beaten eggs.
Pour the mixture into the prepared baking dish.
Bake for 20 to 25 minutes, or until a knife inserted 1 inch from the center comes out clean.
Cut into squares.
If desired, serve each square on a lettuce leaf.
Place the lettuce leaf with corn mixture inside a crisply fried tortilla.
Top each serving with sour cream and tortilla crumbs.
Expert advice for the best results
Add diced bell peppers for extra flavor and color.
Use a combination of cheeses for a more complex flavor profile.
Garnish with chopped cilantro for freshness.
Everything you need to know before you start
15 minutes
Can be assembled the day before and baked just before serving.
Serve warm, garnished with fresh cilantro and a dollop of sour cream.
Serve with a side of fresh fruit.
Offer a variety of hot sauces.
Complements the Southwestern flavors.
Discover the story behind this recipe
Popular brunch dish in the Southwest.
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