Cheese and Corn Cake

Name: Cheese and Corn Cake
Yield: 10
Ingredients: Filling; Three medium ears of green corn; One-fourth cup of chopped kale; Two tablespoons of olive oil; One diced onion; A pinch of salt; Crust; Two tablespoons of olive oil; Three cups of whole milk; Two eggs; One cup of integral wheat flour; One tablespoon of salt; One cup of grated Minas cheese

1
Filling
2
Three medium ears of green corn
3
One-fourth cup of chopped kale
4
Two tablespoons of olive oil
5
One diced onion
6
A pinch of salt
7
Crust
8
Two tablespoons of olive oil
9
Three cups of whole milk
10
Two eggs
11
One cup of integral wheat flour
12
One tablespoon of salt
13
One cup of grated Minas cheese

Ingredients

1
Filling
2
Three medium ears of green corn
3
One-fourth cup of chopped kale
4
Two tablespoons of olive oil
5
One diced onion
6
A pinch of salt
7
Crust
8
Two tablespoons of olive oil
9
Three cups of whole milk
10
Two eggs
11
One cup of integral wheat flour
12
One tablespoon of salt
13
One cup of grated Minas cheese

Directions

1
Filling
2
Wash the corn ears, cut the kernels with a sharp knife close to the husk and reserve
3
Wash the kale and remove the stem
4
Chop the leaves into small pieces and reserve
5
Heat the olive oil and sauté the onion and corn for 15 minutes or until the corn is tender
6
Add the hot water gradually
7
Combine the kale and salt
8
Mix well and remove from heat. Reserve
9
Crust
10
Place the mixture of olive oil, milk, and eggs in a blender
11
Add the flour and salt
12
Blend until a homogeneous mass forms
13
Pour half the mixture into a greased baking dish and distribute the corn filling
14
Cover with the remaining crust mixture and sprinkle with cheese
15
Bake in a medium oven until golden brown
16
Remove from the oven and serve warm or at room temperature.