Cinco De Mayo Quiche

• 4 cobs of fresh sweet corn
• 1/2 pound Mexican queso fresco, coarsely grated
• 1 garlic clove, minced
• 1/2 teaspoon salt, adjust to taste
• 3/4 to 1 teaspoons cayenne pepper
• juice of 1/2 a lime
• 2 teaspoons fresh cilantro, minced
• 1 tablespoon canola oil
• 3 eggs
• 1 cup whole milk
• 1 deep dish pie shell
• accompaniment: salsa of your choice

1. Cut corn kernels off cobs.
2. Heat oil in pan.
3. Add minced garlic and saute for 30 seconds over low to medium heat.
4. Add corn kernels and saute for about 30 seconds, until just heated (not longer or you'll lose the sweet crispness of fresh corn).
5. Add salt and cayenne to taste (saltier than if you were to eat it on its own, as this seasons the entire quiche).
6. Squeeze lime juice over the corn mixture and stir until combined, then sprinkle on cilantro. Set aside to a plate to cool.
7. In a separate bowl, whisk eggs and milk until frothy.
8. Scatter grated cheese evenly into bottom of pie shell.
9. Add cooled corn mixture on top of the cheese.
10. Pour egg custard over quiche filling in pie shell.
11. Bake at 350 for about 45-60 minutes, or until the custard is slightly golden and a knife inserted into the center comes out clean. Cool for 15 minutes before slicing and serving.
12. Serve with salsa of your choice. Buen provecho and bon appetit!

cobs of fresh sweet corn, queso fresco, garlic, salt, cayenne pepper, lime, fresh cilantro, canola oil, eggs, milk, dish pie shell, accompaniment

Taken from food52.com/recipes/13647-cinco-de-mayo-quiche (may not work)