Grilled Corn Cottage Pie
|Ears of sweet corn||3 , husks and silk removed|
|Low fat cottage cheese||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||2 Tablespoon|
|Finely chopped yellow onion||1 Cup (16 tbs)|
|Finely chopped red bell pepper||3⁄4 Cup (12 tbs)|
|Chopped yellow summer squash||1 Cup (16 tbs)|
|Fresh rosemary leaves||1 Tablespoon (1 Stem)|
|Nonstick cooking spray||1 (Olive Oil Flavor)|
1. Preheat the oven to 350°F. Place the sweet corn directly onto a hot grill. Grill for 10 minutes, turning frequently until the corn is lightly browned on at least 2 sides. Remove and let cool. Stand the ears on end and hold firmly. Cut down the length of the ears with a large knife, stripping the cooked kernels from the cobs. Set the kernels aside. There should be 2 cups.
2. In a mixing bowl, whisk the whole eggs and the egg whites together. Fold in the cottage cheese, flour, salt, and pepper. Let the batter stand.
3. In a large nonstick skillet over medium-high heat, warm the olive oil for 1 minute. Add the onion, red pepper, squash, and rosemary leaves and cook, stirring frequently, for 5 minutes. Add the corn and cook for 2 minutes, stirring once. Coat a 9-inch glass or stoneware pie plate with nonstick cooking spray. Pour half of the batter into the bottom of the pie plate. Spoon the vegetables and corn evenly into the pie plate. Pour the remaining batter in a circle over the vegetables. Place the pie on the middle shelf of the oven and bake for 45 minutes. Remove from the oven and let stand for 5 minutes. Cut into wedges, and serve.