Fiesta Corn Tart

Fiesta Corn Tart

 12 servings

 INGREDIENTS

 1 refrigerated pie crust, softened as directed on box

 2 cups finely shredded taco-flavored Mexican cheese blend (8 oz)

 1 can (11 oz) Mexicorn® whole kernel corn with red and green peppers, drained

 1 cup whipping cream

 2 eggs

 1 1/2 cups Thick 'n Chunky salsa

 Fresh cilantro sprigs, if desired

DIRECTIONS

 1 Heat oven to 375F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.

 2 Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.

 3 Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.