Brown Butter Dandy® Corn & Kale Bake

1. Strip the kernels from the ears of corn into a bowl.
2. Melt the butter in a sauté pan over medium-high heat.
3. As it starts to brown, add the corn and onion.
4. Cook, stirring frequently, until tender and the moisture evaporates, about 8-10 minutes.
5. Add the Aleppo pepper, salt, and thyme and cook for another minute.
6. Add the kale and cook another 2-3 minutes.
7. Remove from heat and let rest.
8. In a medium-sized bowl, whisk the eggs, ricotta, and half the parmesan.
9. Fold in the Dandy^® Corn and kale mixture and transfer to a prepared baking dish, smoothing out to make an even layer.
10. Sprinkle with remaining parmesan and bake at 375°F for 15-20 minutes.
11. Remove from the oven and let rest for 5 minutes before serving.

Recipe by Chef Todd Fisher.