Corn Custard Pudding

3 eggs 3
375 ml corn kernels 1 1/2 cup
250 ml light cream 1 cup
250 ml swiss cheese, shredded 1 cup
125 ml green onion, chopped 1/2 cup
50 ml sweet red oeooer, chopped 1/4 cup
50 ml all purpose flour 1/4 cup
5 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
125 ml dry bread crumbs 1/2 cup
25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs. Stir in corn, cream, cheese, onion and red pepper. Whisk in flour, salt and pepper. Pour into lightly greased 6 cup (1.5 L) casserole dish.

In a small bowl; toss bread crumbs with butter. Sprinkle over corn mixture.

Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish. Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean.

Serves 4
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Green Bean and Corn Salad

1 kg fresh green beans, trimmed 2 lb
375 ml fresh corn kernels1 1/2 cup
30 ml fresh basil, finely chopped 2 tbsp
30 ml flat leaf parsley, finely chopped 2 tbsp
1/2 juice of lemon 1/2
74 ml olive oil 1/3 cup
15 ml balsamic vinegar 1 tbsp
-salt & pepper to taste-
50 ml kalamata olives, pitted & halved 1/4 cup


In a saucepan of boiling water; cook beans for 3 to 4 minutes or until tender crisp. Transfer beans to colander, rinse under cold running water and drain well.

Transfer to large bowl and set aside.
In the same saucepan with boiling water; cook corn kernels for 3 minutes. Drain and cool.

Add corn, basil and parsley to beans. Sprinkle with lemon juice and toss.
In a smal bowl; whisk together oil and vinegar. Season with salt and pepper. Drizzle over salad and toss thoroughly. Place on serving platter and top with olives. Salad may be served warm or chilled.

Serves 6
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Bean Chowder

500 ml vegetable broth 2 cup
2 carrots, diced 2
2 celery ribs, diced 2
1 potato, diced 1
1 onion, chopped 1
375 ml corn kernels 1 1/2 cup
250 ml canned cannellini beans, drained & rinsed 1 cup
250 ml milk 1 cup
1 ml pepper 1/4 tsp


In a large saucepan; combine broth, carrots, celery, potato and onion. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.

Stir in corn, beans, milk and pepper. Increase heat and bring back to boil. Reduce heat and simmer, uncovered, for 3 minutes or until corn is tender.

Serves 4




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