Corn Salsa Bake

Creamed corn and corn kernels make this soufflé-like egg dish a wholesome side or meatless entrée. Tomatoes with zesty jalapenos are stirred in and used as an attractive garnish with fresh cilantro.

Serves

9
Prep Time
10 min.
Cook Time
1 hr. 10 min.
Stand Time
10 min.

Creamed corn and corn kernels make this soufflé-like egg dish a wholesome side or meatless entrée. Tomatoes with zesty jalapenos are stirred in and used as an attractive garnish with fresh cilantro.

Ingredients
4 eggs ¼ cup all-purpose flour 2 Tbsps. sugar 1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained 1 can (14.75oz.) Del Monte® Cream Style Corn 1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Zesty Jalapeños , drained, divided 1 cup milk Salt and black pepper, optional 2 Tbsps. butter, cubed ¼ cup chopped fresh cilantro
Directions
  1. Heat oven to 350°F. Coat a 1 1/2-qt. baking dish with non-stick cooking spray.
  2. Whisk eggs in a large bowl. Stir in flour and sugar. Add whole kernel corn, cream style corn, 1/2 cup tomatoes, milk and salt and pepper, if desired; mix well. Spoon into prepared baking dish; top with butter.
  3. Bake, uncovered, 60 to 70 minutes or until edges are golden brown and knife inserted in center comes out clean. Let stand 10 minutes.
  4. Meanwhile, stir together remaining tomatoes and cilantro in a small bowl. To serve, top baked corn with tomato mixture.
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