Swiss Baked Corn Cups

Vickie Parks

By
@Northwestgal

Swiss Baked Corn Cups are prepared in individual ramekins, and like the recipe suggested, they're mini casseroles that make the perfect vegetable side dish for a dinner party.

This is actually a Swiss recipe. This site doesn't have a "Swiss cuisine" category, so I selected French as I thought it was the closest cuisine choice.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 1/2 c
fresh corn kernels (or a 16-oz package frozen corn kernels)
1/4 c
onion, finely chopped
2 large
eggs
2 1/2 oz
can evaporated milk (1 1/3 cups)
1/2 tsp
garlic salt
1/4 tsp
black pepper
4 oz
shredded gruyere cheese or american swiss cheese (1 cup)

Directions Step-By-Step

1
Preheat oven to 375°F. Grease six mini ramekins or custard cups (6-ounce size); set aside.
2
In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling, lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.
3
In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour mixture into the prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan.
4
Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Low Fat