EGG AND CORN RECIPE RECIPES

EGG AND CORN QUESADILLA RECIPE: HOW TO MAKE IT | TASTE OF HOME

Egg and Corn Quesadilla Recipe: How to Make It | Taste of Home image

For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
1 garlic clove, minced
3 cups fresh or frozen corn
1 teaspoon minced chives
1/2 teaspoon dried cilantro flakes
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
4 flour tortillas (10 inches)
1/2 cup salsa
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
Additional salsa and sour cream, optional

Steps:

In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 387 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 149mg cholesterol, SodiumContent 621mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 16g protein.

CORN AND EGG FLOWER SOUP RECIPE | ALLRECIPES

Corn and Egg Flower Soup Recipe | Allrecipes image

This is an easy and good egg flower soup for corn lovers.

Provided by foodielane

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 quarts

Number Of Ingredients 10

Ingredients

3 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
2 teaspoons sesame oil
2 tablespoons oyster sauce
2 ears corn, kernels cut from cob
1 teaspoon white pepper
3 tablespoons cornstarch
? cup water
3 eggs, beaten
3 green onions, thinly sliced

Steps:

Stir together the chicken broth, cream-style corn, sesame oil, oyster sauce, corn kernels, and white pepper in a large saucepan. Bring to a boil over high heat.
Dissolve cornstarch into the water and stir into boiling soup. Boil for 30 seconds until soup thickens, then remove from heat. Stir soup rapidly in one direction, then with the hot soup swirling in the pan, slowly pour in the beaten egg. Gently stir in the green onions and serve.

Nutrition Facts : Calories 131 calories, CarbohydrateContent 20.5 g, CholesterolContent 73.4 mg, FatContent 4.1 g, FiberContent 1.8 g, ProteinContent 5.3 g, SaturatedFatContent 0.9 g, SodiumContent 911.3 mg, SugarContent 3.8 g

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