- 4 cups frozen sweet corn, thawed, divided
- 1 cup safflower oil
- 1 1/4 cups egg whites
- 2 cups nonfat quark
- 1 cup cornmeal
- 1 1/4 pounds pepper jack cheese, shredded
- 1 1/2 cups canned diced green chiles
- 2 teaspoons salt
Preheat oven to 325º F. Lightly oil a casserole dish.
In a food processor, blend 2 cups corn with oil and egg whites until smooth.
In a large bowl, mix together remaining 2 cups corn, quark, cornmeal, cheese, chiles and salt. Stir in corn-egg mixture from the food processor.
Transfer to the casserole dish and bake until a knife inserted into the center comes out clean, about 45 minutes.