Southwestern Corn-And-Pepper Gratin

• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 3/4 cups fresh corn kernels (about 4 ears), divided
• 2 tablespoons minced seeded jalapeno pepper
• 1 teaspoon cumin seeds, crushed or 1/2 teaspoon ground cumin
• 1/4 cup (1 ounce) grated sharp cheddar cheese
• Cooking spray
• 3/4 cup skim milk
• 1/4 cup nonfat dry milk
• 1 tablespoon all-purpose flour
• 3 large eggs

1. Preheat oven to 425u0b0.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; 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 about 3/4 cup bell pepper mixture into each of 4 gratin dishes coated with cooking spray.
3. Combine 3/4 cup corn, 1/2 teaspoon salt, milks, flour, and eggs in a blender; process until smooth. Pour about 1/2 cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425u0b0 for 25 minutes or until golden.
4. Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425u0b0

olive oil, onion, green bell pepper, red bell pepper, salt, freshly ground pepper, fresh corn kernels, pepper, cumin seeds, cheddar cheese, cooking spray, milk, nonfat dry milk, flour, eggs

Taken from www.myrecipes.com/recipe/southwestern-corn-and-pepper-gratin (may not work)