Recipe: Chile-Cheese Corn Squares
Appetizers and SnacksCHILE-CHEESE CORN SQUARES
3 ears fresh sweet corn (to make 1 1/2 cups kernels)
3 jalapeno peppers, seeded and chopped
1 lb. Monterey jack cheese, shredded
6 eggs, beaten
Salt and pepper, to taste
Preheat oven to 350 degrees F. Butter heavily a 9x9-inch baking pan.
Cut the kernels from the ears into a large bowl. Add the chopped peppers, grated cheese, eggs and seasoning. Pour the mixture into the prepared pan.
Bake for 30 minutes until the top is nicely browned. Let the mixture cool until it hardens enough to cut into 1-inch squares.
Makes 6-7 dozen squares
Source: Crazy for Corn by Betty Fussell
From: Risa G., NJ
3 ears fresh sweet corn (to make 1 1/2 cups kernels)
3 jalapeno peppers, seeded and chopped
1 lb. Monterey jack cheese, shredded
6 eggs, beaten
Salt and pepper, to taste
Preheat oven to 350 degrees F. Butter heavily a 9x9-inch baking pan.
Cut the kernels from the ears into a large bowl. Add the chopped peppers, grated cheese, eggs and seasoning. Pour the mixture into the prepared pan.
Bake for 30 minutes until the top is nicely browned. Let the mixture cool until it hardens enough to cut into 1-inch squares.
Makes 6-7 dozen squares
Source: Crazy for Corn by Betty Fussell
From: Risa G., NJ
MsgID: 3159110
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - May 2017 Daily Rec...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - May 2017 Daily Rec...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Bagel Dip
- Pinto Bean Nachos with Salsa and Avocado (no meat)
- Super Savory Snack Mixture (microwave)
- Mozzarella Fritters (fried mozzarella sticks)
- Artichoke Crab Spread
- Mexican Chicken Dip
- Appetizer Recipes - 12-28-09 Recipe Swap
- Parmesan Puffs with Marinara Dipping Sauce
- Bacon Appetizer Crescents (using refrigerated crescent roll dough)
- Gougere (cream puff batter with ham and Swiss cheese)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!