Ingredients

• 1  16-ounce package frozen corn
• 2  tablespoons garlic-flavor oil
• 2  cups fat-free or reduced-fat milk
• 6  large eggs
• 3  tablespoons all-purpose flour
• 4  medium green onions, sliced (1/2 cup)
• 1/2  medium red sweet pepper, chopped (about 1/3 cup)
• 2  medium Anaheim or New Mexico green chili peppers, roasted, peeled, and chopped, or two 4-1/2-ounce cans green chili peppers, drained
• 1-1/2  cups shredded cheddar or smoked cheddar cheese (6 ounces)
•   8 ounces smoked turkey breast, chopped (1-3/4 cups)
• 1  teaspoon sugar
• 1  teaspoon bottled hot pepper sauce
• 2  to 3 small tomato wedges and sprigs of fresh cilantro (optional)
• 1/2  teaspoon salt
• 1/4  teaspoon pepper

Directions

1. Place corn and garlic-flavor oil in a 13x9x2-inch baking pan; stir to evenly coat corn with oil. Roast in a 375 degree F oven for 35 minutes or until lightly golden, stirring occasionally. Reduce oven temperature to 350 degrees F.

2. Grease a 2-quart baking dish. Transfer 1/2 cup of the roasted corn to a blender container. Add milk, eggs, and flour; cover and blend until smooth. Pour mixture into a large bowl. Add remaining roasted corn, green onions, sweet pepper, chili peppers, cheese, turkey, sugar, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Transfer to prepared baking dish. Place dish in a larger roasting pan; place roasting pan on oven rack. Pour boiling water into larger pan to a depth of 1 inch.

3. Bake in the 350 degree F oven for 30 minutes or until a knife inserted near center comes out clean. Garnish with tomato and cilantro, if desired. Makes 10 servings.

Make-Ahead Tip: Refrigerate roasted corn in an airtight container up to 3 days.