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 canevaporated 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.
corn kernels, onion, eggs, milk, garlic salt, ground black pepper, swiss
Taken from www.epicurious.com/recipes/member/views/swiss-corn-bake-cups-50155679 (may not work)