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Swiss Corn Bake Cups

Makes: 6 servings
Prep 25 mins Bake 375°F 30 mins Stand 10 mins
Swiss Corn Bake Cups
  • 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)

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,
  • cal. (kcal) 247,
  • Fat, total (g) 11,
  • chol. (mg) 104,
  • sat. fat (g) 7,
  • carb. (g) 26,
  • fiber (g) 2,
  • pro. (g) 13,
  • sodium (mg) 437,
  • Percent Daily Values are based on a 2,000 calorie diet

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