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CHEESE CHILI CORN SQUARES

Ingredients

  • 1 ½ C corn thaw if frozen; about 3 ears scraped, fresh
  • 1 lb cheese shredded (Monterey Jack, Colby Jack, Mexican)
  • 6 eggs lightly beaten
  • 3 jalapeno peppers seeded and chopped fine can use pickled
  • 2 Tbsp hot chili powder
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 350o. Combine corn kernels with cheese, eggs, jalapenos, chili powder, salt and pepper. Scrape the mixture into a greased 13 x 9 inch baking pan with sides. Bake 30 minutes, until top is nicely browned. Let cool until firm enough to cut. Cut into 1 inch squares.

Notes

I got these from my secretary, Arlene Bridges. An official “Honorary Texan.”