4 ears fresh corn
1 c. milk
5 eggs
Salt and pepper
2 tbsp. butter
1 bunch fresh spinach, coarsely chopped
5 oz. Jack cheese

Slice kernels from corn (about 3 cups). Reserve 1 1/2 cups. Place the rest in blender or food processor with milk, eggs, salt, pepper and puree.

Melt butter in 10 inch oven proof skillet and saute spinach until limp. Spread corn over spinach. Pour in egg mixture. Sprinkle with cheese. Bake in 400 degree oven 25 to 30 minutes until set and nicely browned. Cut into wedges and serve with Summer Relish.

1/2 red bell pepper, diced
2 plums, diced
1/4 c. minced onions
1/4 tsp. salt
1/2 tsp. red pepper flakes
2 tsp. sugar
1/4 c. cider vinegar

Mix ingredients well. Best if made 15 minutes before serving.