Swiss Baked Corn Cups
By
Vickie Parks
@Northwestgal
13
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.
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.
Ingredients
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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 largeeggs
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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
- Preheat oven to 375°F. Grease six mini ramekins or custard cups (6-ounce size); set aside.
- 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.
- 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.
- Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving.
