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So it's Labor Day. Like, how in the world did that happen?  We blinked, and summer is over.  Well, sort of.  I'm still pretending like September is summer, just because... I can.  It's still 80

Total time

55 minutes






  • 1 tbsp butter or oil
  • 1 small yellow onion (finely diced)
  • 1 medium jalapeno (finely diced)
  • 2 cloves garlic,
  • 5 cups sweet corn (about 6-7 ears), cooked and cut off the ear
  • ⅔ cup lowfat milk
  • 3 eggs
  • ¼ cup panko breadcrumbs
  • 1 tbsp chili powder
  • 1 tsp coarse salt
  • ½ tsp ground black pepper
  • zest of 2 medium limes
  • ¼ cup fresh cilantro (chopped)
  • 1 cup shredded sharp cheddar and/or Mexican blend cheeses
  • 1 cup queso fresco cheese (crumbled)
  • 2 tbsp butter (melted)
  • ¼ cup panko breadcrumbs
  • ¼ cup shredded sharp cheddar or Mexican blend cheeses
  • 2 tbsp fresh cilantro (chopped)


  1. Preheat oven to 400 degrees. Grease a deep-dish pie pan and set aside. In a medium skillet, heat oil. Add onion and jalapeno and saute 3-4 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Remove from heat. In a large bowl, mix corn, milk, eggs, breadcrumbs, chili powder, salt, pepper and lime zest. Stir together until combined. Fold in cilantro, cheeses and onion/jalapeno mixture. Pour into greased pie pan and bake 35-40 minutes, until set. In a small bowl, mix together melted butter, breadcrumbs, cheese and cilantro. Once pie is baked, sprinkle topping on pie. Turn oven to a low broil and broil pie with topping for 2 minutes, until browned and bubbly.

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