swiss baked corn cups
(3 ratings)
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.
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(3 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For swiss baked corn cups
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3 1/2 cfresh corn kernels (or a 16-oz package frozen corn kernels)
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1/4 conion, finely chopped
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2 lgeggs
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2 1/2 ozcan evaporated milk (1 1/3 cups)
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1/2 tspgarlic salt
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1/4 tspblack pepper
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4 ozshredded gruyere cheese or american swiss cheese (1 cup)
How To Make swiss baked corn cups
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1Preheat oven to 375°F. Grease six mini ramekins or custard cups (6-ounce size); set aside.
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2In 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.
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3In 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.
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4Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving.
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