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Swiss Corn Bake Cups
Ingredients
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3 1/2
cups cut fresh corn kernels or one 16-ounce package frozen whole kernel corn
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1/4
cup finely chopped onion
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2
eggs
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2
5 ounce can evaporated milk (1-1/3 cups)
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1/2
teaspoon garlic salt
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1/4
teaspoon ground black pepper
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1
cup shredded process Swiss or Gruyere cheese (4 ounces)
Directions
1. Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; 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.
2. 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 into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan.
3. Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.
Nutrition Facts
(Swiss Corn Bake Cups)
- Servings Per Recipe 6,
- Calories 247,
- Protein (gm) 13,
- Carbohydrate (gm) 26,
- Fat, total (gm) 11,
- Cholesterol (mg) 104,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 437,
- Percent Daily Values are based on a 2,000 calorie diet
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I made a dish inspired by this one and used cream rather than evap milk and a saffron truffle cheese in place of gruyere which beautifully scented the dish but didn't overpower it.
11/25/2011 07:58:10 AM Report AbuseThis was definitely not anything special. It was rather bland.
11/24/2011 07:11:31 PM Report AbuseThis is an interesting way to serve corn. I don't use evaporated milk often, unless I make fudge. But, I like the individual portions and the mild, yet distinct flavor of the Gruyere. There were more servings than mouths, so I did try them as left overs. They were okay, but definitely at their best out of the oven.
11/20/2011 05:47:49 PM Report Abuse