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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°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 on a baking sheet.
Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving.