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Ingredients
2 cups fresh corn kernels (from about 4 ears)
3 scallions, trimmed and thinly sliced
¼ pound radishes, trimmed and thinly sliced
8 ounces small-curd, creamy cottage cheese
¾ cup plain yogurt
¼ cup heavy cream
4 whole large eggs
3 egg yolks
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh dill
Nutritional analysis per serving
13 grams carbs; 171 milligrams cholesterol; 167 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 1 gram fiber; 339 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish. Cook, uncovered, at 100 percent for five minutes.
- Step 2
Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.
- Step 3
Sprinkle the dill over the vegetables. Pour the reserved egg mixture over all and stir to combine. Cook, uncovered, at 100 percent for three minutes.
- Step 4
Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly). Cook, uncovered, at 100 percent for three minutes.
- Step 5
Whisk again. Cover tightly with microwave plastic wrap. Cook at 100 percent for two minutes. If not set, cook, covered, for an additional minute. Serve immediately.
Private Notes