Recipe by USA WEEKEND Jean Carper
"Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round."
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extra virgin olive oil
yellow onion, thinly sliced
1 1/2 cups
whole kernel yellow corn (fresh or frozen)
finely chopped bell pepper
salt and pepper, to taste
grated Parmesan cheese
This was a great way to get the kids to eat their veggies. I made a few changes just based on what ingredients I had on hand. I used less corn, added some green beans, used 2% milk instead of 1/2 and 1/2 and seasoning salt instead of plain salt. I also sauted all of the veggies, not just the onions. I was afraid that they wouldn't soften enough for my toddlers' tastes. I really didn't think I was going to like this but wanted to try something new. It was really good - no left overs even!
"Pudding" is really a misnomer, because--as another reviewer pointed out--this dish is not creamy. It's more like a corn-onion quiche. That being said, I have made this recipe many times. I love the sweetness of the caramelized onions and corn with the cheese and pepper to set it off. I always use milk instead of half and half. Yum!
This is not pudding. Pudding is creamy. This ended up being more like a dry side dish
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 60
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