Swiss Baked Corn Cups

Vickie Parks


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.


★★★★★ 3 votes

15 Min
35 Min


Add to Grocery List

  • 3 1/2 c
    fresh corn kernels (or a 16-oz package frozen corn kernels)
  • 1/4 c
    onion, finely chopped
  • 2 large
  • 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)

How to Make Swiss Baked Corn Cups


  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.

Printable Recipe Card

About Swiss Baked Corn Cups

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

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