1
can (11 oz) whole kernel corn with red and green peppers, drained
1
cup whipping cream
2
eggs
1 1/2
cups thick & chunky salsa
Fresh cilantro sprigs, if desired
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Steps
1
Heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.
2
Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.
3
Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.
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