what you need
8 ears of fresh, yellow corn, cut off the cob
2 tablespoons butter
1 sweet red pepper, finely diced
1 bunch of parsley, finely chopped
1 yellow onion, finely diced
1 cup of whole milk
3 eggs
1 small block of soft white cheese, like gouda, cut into small squares
Salt, pepper, paprika, and cayenne to taste
how to make it
Preheat oven to 350 and lightly butter a cast iron skillet or baking pan.
On the stovetop, melt the butter in a large saucepan. Add the corn, onion, red pepper, and parsley, and sauté over medium-high heat until fragrant, ~4-5 minutes.
Transfer the corn mixture into a cast iron skillet. In a separate container, beat the eggs together with the milk, adding salt, pepper, and paprika to taste. Pour the egg mixture over the corn mixture and sprinkle the gouda squares over top (if they are larger, you may wish to push them down a bit into the corn).
Top with a dash of cayenne pepper and bake for ~45-55 minutes until the top is golden.
