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Title: Bolivian Baked Corn - Fc
Categories: Side Vegetable Peppers Latino
Yield: 4 Servings
| 3 | ts | Crushed red chile |
| 1 | tb | Flour |
| 1 | tb | Butter |
| 1 | lb | Whole kernel corn |
| 2 | Eggs; beaten | |
| 1 | c | Monterey Jack or Swiss cheese; grated |
Saute the flour and the chile in the butter. Combine the corn and eggs and add to the chile mixture, stirring well. Pour half the corn mixture into a greased casserole dish and cover with half the cheese. Add the remaining corn and top with the remaining cheese. Bake for 45 minutes to 1 hour at 350 F degrees.
Heat Scale: 4 _The Fiery Cuisines_ Dave DeWitt & Nancy Gerlach, 1984. Ten Speed Press. ISBN 0-89815-431-6. Typos by Jeff Pruett.
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