Recipe by sugarrushkid
From vegetarian times. Preparation time is a guesstimate. This festive main-course tart celebrates summer by showcasing two special summertime vegetables: fresh corn and vine-ripened tomatoes. When still hot from the oven, the filling is soft and custardy, but firms slightly after cooling. For extra Mexican-style flair, enrich the filling with sliced black olives and sliced scallions, garnish the tart with avocado slices, and pass heated corn or flour tortillas and a side dish of spiced black beans or frijoles refritos. For a South-of-the-Border beverage, try chilled Mexican beer. Select something light such as a meringues or slices seasonal fresh fruit for dessert.
Top Review by Caroline Cooks
A great side dish! I didn't use a pastry crust, just mixed and baked in a casserole dish. I chopped my tomatoes into the mixture, because they weren't very pretty. Served with some salsa. Made for Slide into Sides-Cooking Photos Forum.
- 2 large eggs
- 2 cups shredded low-fat cheddar cheese (or mixture of cheddar and low fat mozzarella)
- 1 cup corn kernel, preferably fresh
- 4 ounces diced mild green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 unbaked 9-inch pie shell
- 2 ripe tomatoes, thinly sliced
- 1⁄4 cup chopped cilantro (to garnish)
- 1 cup salsa (to garnish) (optional)
Directions See How It's Made
- Preheat oven to 450°F.
- Combine eggs, cheese, corn kernels, chiles, chili powder and cumin in mixing bowl, and beat to mix well. Pour into pie shell, smoothing top of filling.
- Bake for 25 minutes, or until center is firm. Remove from oven, place sliced tomatoes on top, sprinkle with cilantro and serve. Pass portions with salsa of your preference, if desired.