Swiss Corn Bake Cups
cups cut fresh corn kernels or one 16-ounce package frozen whole kernel corn
cup finely chopped onion
5 ounce can evaporated milk (1-1/3 cups)
teaspoon garlic salt
teaspoon ground black pepper
cup shredded process Swiss or Gruyere cheese (4 ounces)
- 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.
- 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.
- 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