Ingredients:
2 eggs
3 cups fresh corn kernels ( frozen may be used)
1/2 cup milk
1/2 teaspoon sugar
2 serrano peppers, seeded and finely chopped
1 medium onions, finely chopped
2 tablespoons butter
3/4 cup peeled winter squash, finely chopped ( of your choice)
1 small red bell peppers, finely chopped
1/4 cup grated parmesan cheese
salt and pepper
Directions:
Thaw corn and place in food processor.
Puree corn, milk, eggs, sugar, salt, pepper and chilies.
Saute onion in butter until soft.
Add squash and bell pepper.
Cook over low heat stirring frequently for 20 minutes until squash is cooked.
Add corn mixture and continue to cook until it thickens slightly about 5 minutes.
Add cheese, remove from heat and serve.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.