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