Tex-mex corn bake

Tex-mex corn bake


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Something like a soufflé in texture, but easier to make and far more flavourful and colourful, this side dish will really perk up even the simplest of meals!

Elaine Russell

Serves: 6 

  • ⅓ cup (35g) skim milk powder
  • 2 tbsp plain flour
  • 1 cup (250ml) low-fat milk
  • ½ cup (60g) diced red capsicum
  • 1 tbsp mild chilli powder
  • 2 tsp sugar
  • ½ tsp ground cumin
  • 1 large egg plus 1 large egg white
  • 3 cups (500g) frozen corn kernels, thawed
  • 3 spring onions, thinly sliced

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. Preheat the oven to 190°C. Stir the milk powder and flour together in a medium saucepan. Whisk in the low-fat milk. Bring to a simmer over a medium heat. Add the red capsicum, chilli powder, sugar and cumin, then cook, stirring constantly, for 5 minutes or until thick enough to coat the back of a spoon.
  2. Beat the egg with the egg white in a small bowl. Whisk in a ladleful of the hot sauce. Remove the pan of sauce from the heat and stir in the egg mixture, then stir in two-thirds of the corn and the spring onions. Purée the remaining corn in a food processor. Stir into the mixture.
  3. Transfer to a shallow baking dish set in a roasting tin. Pour hot water into the tin to come halfway up the sides of the baking dish. Bake for 35–45 minutes or until set and the top is light golden brown.

Some more ideas…

Make this dish spicier by adding 1 diced jalapeño or other fresh green chilli. If you prefer, remove the seeds from the chilli, to reduce the heat.

Health points

By using a whole egg and an egg white rather than 2 whole eggs, you'll save 5g fat and 200mg cholesterol. * Mixing skim milk powder with low-fat milk adds about 50mg calcium.

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