"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheese, Chili, Corn Squares Recipe

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This recipe for Cheese, Chili, Corn Squares, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 ears sweet corn (about 1-1/2 cups kernels)
1 lb. Monterey Jack cheese, grated
6 large eggs, lightly beaten
3 fresh jalapeno peppers, seeded and finely chopped (or 1 can chopped green chili peppers)
2 tbsp. ground dried medium-hot chili peppers (you can reduce the amount of ground pepper if you don't want it too spicy)
salt and ground black pepper to taste

Directions:
Directions:
Preheat oven to 350. Generously grease a 9 x 9-inch baking pan.

Combine all ingredients in large bowl. Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it hardens sufficiently to be cut, then cut into 1-inch squares.

Number Of Servings:
Number Of Servings:
About 7 dozen small squares
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is also a great appetizer and a great way to enjoy fresh corn in the summer. The recipe can also be double for a large crowd; bake in 13 x 9-inch baking pan and cook longer.

 

 

 

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