1 tbsp. of butter
1/2 cup of onion, chopped
1/2 cup of green onion chopped
3 cups of corn kernels, fresh or frozen
1/4 tsp. of salt
1/4 tsp. of dried thyme
1/4 tsp. of cayenne pepper (or chili powder)
1/4 tsp. of black pepper
3 eggs
1 1/4 cups of cream
2 cups of grated Uniekaas® Edam
2 tbsp. of chopped parsley
1/2 cup of onion, chopped
1/2 cup of green onion chopped
3 cups of corn kernels, fresh or frozen
1/4 tsp. of salt
1/4 tsp. of dried thyme
1/4 tsp. of cayenne pepper (or chili powder)
1/4 tsp. of black pepper
3 eggs
1 1/4 cups of cream
2 cups of grated Uniekaas® Edam
2 tbsp. of chopped parsley
Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add the onion and green onion and saute until onion softens. Add the corn, salt, thyme, cayenne and black pepper and cook until the corn is tender and warmed through, approx 3-5 mins.
In a large mixing bowl, beat the eggs with the cream until blended. Stir in 1 cup of the grated Uniekaas® Edam and the corn mixture. Pour the mixture into a greased 8x11 baking pan. Top with the remaining Uniekaas® Edam and bake for 25-30 minutes. It is done when a knife inserted in the center comes out clean. Top with the chopped parsley and serve warm.
Serves 6-8
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