Instructions: Tear tortillas roughly into quarters. Let sit out, uncovered, at least an hour , so they get a bit stale.

Spray a 10X14 rectangular baking dish (preferably Le Creuset) with cooking spray. Spoon about 1/4 cup salsa over the bottom of dish, and smear it. Scatter over this 1/3 of the torn tortillas.

Make cheese filling. In food processor fitted with S-blade, place 1/2 cup salsa, cheese, eggs, and cornstarch. Process till well blended. Set aside.

Preheat oven to 350.

Bring a medium saucepan of water to a boil. Drop in prepared zucchini or green beans and blanch (3 minutes for zucchini, 5 for green beans) . Drain vegetables well, rinse with cold water and toss with raw corn. Set aside.

Spoon half the cheese filling over tortillas in baking dish. Scatter vegetables over filling, drizzle with another 1/2 cup salsa and top with another third of the torn tortillas. Cover with remaining cheese filling. Top with last third of tortillas and pour over remaining salsa.

Cover baking dish and bake for 40 minutes. Remover cover, sprinkle with shredded cheese, raise heat to 375 and bake another 10 to 12 minutes longer, or until cheese is melted and slightly browned.

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