You Won't Believe This Street Corn Twist!

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and adds protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Preheat the oven to 350°F (175°C).

Spray the pan with cooking spray.

Pour 32 oz of frozen corn into the dish and spread it out evenly.

Crack 5 eggs into a bowl and whisk them well.

Add 1/2 cup of sugar, salt, and pepper to the eggs and mix well.

Slowly whisk in 2 cups of milk until combined.

Pour the egg mixture over the corn and stir slightly to ensure it reaches the bottom.

Bake for 30 to 40 minutes, checking that the mixture is not sloshing when jiggled.

For the street corn pudding, preheat the oven to 350°F (175°C) and spray the pan.

Pour 32 oz of frozen corn and a 12 oz bag of frozen peppers and onions into the dish and mix.

Crack 7 eggs into a bowl and whisk.

Add 1 cup of mayo, garlic powder, onion powder, salt, pepper, and 2-3 tsp of tahin, and mix until combined.

Whisk in 2 1/2 cups of milk until uniform.

Pour the mixture over the corn and peppers, ensuring it reaches the bottom.

Bake for 30 to 40 minutes, checking that the middle does not slosh.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens