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Akasha's Savory Corn Bake with Roasted Poblano Chile & Green Onions

Ingredients

2 teaspoons olive oil or unsalted butter
1 bunch green onions, all of the white and 1/2 of the green parts, finely chopped
1/2 red bell pepper, seeded and finely chopped
1 small poblano pepper, roasted, peeled, seeded and diced or 1/4 cup canned chopped green chili
1 cup frozen corn kernels or the kernels cut from 3 large ears
2 large eggs
2 egg whites
1 & 1/4 cup Silk Unsweetened Soymilk
1/2-teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grated soy pepper jack cheese or goat Gouda cheese, tossed with 2 tablespoons flour

Instructions

Preheat oven to 375°F. Lightly oil an 8X8- inch glass dish or a 10- inch pie pan. Heat the olive oil in a skillet over medium heat. Add the green onion and bell pepper and cook until soft about 3-5 minutes. Turn off the heat add the roasted poblano and corn. Set aside.

In a medium bowl, beat the eggs with the Silk®, salt and pepper. Add the cheese and the corn mixture. Pour into the prepared baking dish. Bake on the center rack of the oven until puffed, golden, and a knife placed into the center comes out clean, about 30 minutes. Let rest for 10 minutes.

Cut into wedges and serve with warm tortillas, black beans, salsa and guacamole.
Created exclusively for White Wave by Chef Akasha Richmond, Copyright 2002

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association