Swiss Corn Bake

• 3 c. fresh corn cut from cob, 2 (9 oz.) pkg. frozen corn or 2 (1 lb.) cans corn
• 1 (6 oz.) can evaporated milk (2/3 c.)
• 1 beaten egg
• 2 Tbsp. finely chopped onion
• 1/2 tsp. salt
• dash of pepper
• 4 oz. (1 c.) Swiss or Jarlsberg cheese, shredded
• 1/2 c. soft bread crumbs
• 1 Tbsp. butter or margarine, melted

1. Cook fresh corn in 1 cup boiling salted for 2 to 3 minutes, or until just tender; drain well.
2. If using corn from cob, drain well. If using frozen corn, cook and drain.
3. If using canned corn, drain well.
4. Combine corn, evaporated milk, egg, onion, salt, pepper and 3/4 cup of the cheese.
5. Turn into a 10 x 6 x 1 1/2-inch baking dish.
6. Toss bread crumbs with the butter or margarine and the remaining 1/4 cup cheese; sprinkle over corn mixture.
7. Bake in moderate oven at 350u0b0 for 25 to 30 minutes.
8. Garnish with green pepper rings.
9. Makes 4 to 6 servings.

fresh corn, milk, egg, onion, salt, pepper, swiss, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729335 (may not work)