Swiss Corn Bake Cups

These mini corn and cheese casseroles make a great side dish for dinner parties.

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28 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 30 mins 375°F
  • Stand: 10 mins
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Swiss Corn Bake Cups
Ingredients
3 1/2
cups cut fresh corn kernels or one 16-ounce package frozen whole kernel corn
1/4
cup finely chopped onion
2
eggs
2
5 ounce can evaporated milk (1-1/3 cups)
1/2
teaspoon garlic salt
1/4
teaspoon ground black pepper
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)
    Per serving:
  • 247 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 104 mg chol.,
  • 437 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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