From: recipelink.com

SOUTHWESTERN CORN-AND-PEPPER GRATIN
From: the American Association of Cancer Research

Long, slow cooking concentrates the flavors of gratins. The Southwestern version uses jalapeno pepper to add heat to an otherwise mild, creamy combination of corn, tender sweet peppers and mellow cheddar cheese.

1 tsp. olive oil
1 c. chopped onion
1 c. diced green bell pepper
1 c. diced red bell pepper
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
2 3/4 c. fresh corn kernels, about 4 ears, divided
2 Tbs. minced seeded jalapeno pepper
1/2 tsp. ground cumin
1/4 c. (1 ounce) grated sharp cheddar cheese
Cooking spray
3/4 c. skim milk
1/4 c. nonfat dry milk
1 Tbs. all-purpose flour
3 large eggs

Preheat the oven to 425 degrees. Heat oil in a large nonstick skillet over medium heat. Add onions; saute 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; saute 5 minutes. Add 2 cups corn, jalapeno, and cumin; saute 5 minutes or until peppers are crisp-tender. Remove from heat, and stir in cheese. Spoon 3/4 cup bell pepper mixture into each of four 2-cup gratin dishes coated with cooking spray.

Combine 3/4 cup corn, teaspoon salt, milks, flour, and eggs in a blender and process until smooth. Pour about cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425 degrees for 25 minutes or until golden.

Each of the four servings contains 263 calories and 8 grams of fat.