| 7 | 50 | 195 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 6 |
| 6 medium ear | Sweet yellow corn |
| 1/2 cup | Partly skimmed milk, lactose free, 2% M.F. |
| 1/2 cup | Cream, half and half, 10% M.F. (Can use cream but it adds more fat and calories.) |
| 3/4 cup shredded | Monterey jack cheese, low fat |
| 1/4 tsp | Cayenne pepper |
| 2 large | Egg |
| 1 pinch | Salt and pepper (to taste) |
1. Preheat oven to 350°F. Grease casserole dish.
2. Shuck the corn, making sure to remove all the silk too. Cut corn off the cob into a bowl; set aside.
3. Whisk together the milk, cream, cayenne pepper, and eggs. Whisk in salt and pepper. Add the cheese and reserved corn. Mix well.
4. Pour mixture into your greased casserole dish. Bake for 35 minutes, or til light golden brown and set in the middle.
**RECIPE AND PHOTO BY RENEE’S GOURMETS**
All rights reserved.
| Meat Alternative | 0.2 |
| Milk Alternative | 0.3 |
| Vegetables | 1.1 |
