Corn And Swiss Cheese Bake
Creamy corn and Swiss cheese bake features sweet corn and melted cheese, perfect as an easy side dish for grilled meats or seafood, suitable for entertaining or family meals.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly grease four 6-ounce ramekins or custard cups.
- Combine fresh or canned corn, shredded Swiss cheese, heavy cream, beaten egg, salt, and pepper in a bowl.
- Spoon the mixture into the prepared ramekins.
- Bake for about 25 minutes until lightly browned and puffy.
- Garnish with red pepper strips if desired.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of cream cheese to the mixture. If you want a bit of spice, diced jalapeños can be added. Fresh corn yields the best flavor, but frozen corn can be a great substitute. Make sure to thaw and drain any excess moisture before mixing. Also, feel free to experiment with cheese varieties like Gruyère or cheddar for a different taste.
Serving Suggestions
Serve the Corn and Swiss Cheese Bake as a delightful side dish alongside grilled meats or a fresh salad. It pairs beautifully with Kay's Banana Nut Bread for a comforting meal. For a vegetarian option, add a side of steamed vegetables or a light soup. Garnish with red pepper strips for color and an extra crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the ramekins in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave them for a quick meal, but be cautious to not overheat, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Swiss Cheese Bake contains roughly 705 calories, with 17g protein, 103g carbohydrates, and 26g fat. It is an excellent source of vitamin C (42% of the Daily Value), calcium (40% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 882mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, canned corn can be used as a substitute for fresh corn. Just make sure to drain it well to avoid excess moisture in the dish. Fresh corn will provide a sweeter flavor and a better texture, but the recipe will still be delicious with canned corn.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as it does not contain any flour or gluten-containing ingredients. Just ensure that any additional toppings or side dishes you serve are also gluten-free for a complete meal.
Can I make this ahead of time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to a day before baking. When you're ready to bake, just pour the mixture into the ramekins and follow the baking instructions. This can save time on busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).