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- 4 cups canned or cooked fresh whole corn kernels, divided (I used fresh)
- 4 jalapeños, roasted, peeled, stemmed (I substituted one medium roasted poblano pepper)
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- 2 teaspoons minced fresh garlic
- 5 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded Monterey Jack cheese (I used Pepper Jack cheese)
View Full Recipe at The Wimpy Vegetarian
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