Swiss Baked Corn Cups

Name: Swiss Baked Corn Cups
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: French
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)

By Vickie Parks
@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.

Rating:

★★★★★ 3 votes5

Comments:

9 Comments

Serves:

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)
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How to Make Swiss Baked Corn Cups

Step-by-Step

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.

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