With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes.
Corn and cheese pair so well together, and each of the four different types I’ve used added its unique flavor and texture to the corn: fresh and tangy cottage cheese, salty-briny feta cheese, extra sharp cheddar cheese, and nutty-fragrant Parmesan cheese.
To this tasty mixture base, I’ve added a bit of mustard, to deepen the cheese flavors, chopped jalapeño and scallions for added freshness and moderate spiciness, and a handful of chopped pimento stuffed green olives, for another layer of tanginess.
These mini bakes are perfect for a light lunch, with a green salad on the side, as a base for poached eggs for a weekend brunch, or as a snack on their own any time of the day. Try them and enjoy.
Notes:
* Check THIS post for instructions on how to poach eggs.
* The amount I have here is quite large, but the bakes freeze well, so it’s worth it to make more. However, if it’s still too much for your needs, you can simply cut the amount of ingredients by half, and proceed according to the instructions.
Makes: 24
Prep time: 15 minutes
Baking time: 40 minutes
Ingredients:
2 Lbs (907 grams) frozen golden sweet corn, thawed
2 tsp salt
½ tsp freshly grated four peppers mix
1 small jalapeno, deseeded, roughly chopped
2 scallions, roughly chopped
1 Tbs Dijon mustard
1 Lbs (453 grams) cottage cheese 4% fat
4 oz (115 grams) extra sharp cheddar cheese, coarsely grated
4 oz (115 grams) feta cheese, crumbled
2 oz (55 grams) Parmesan cheese, finely grated
3 L eggs
¼ cup flour
½ cup pimento stuffed green olives, roughly chopped
- Preheat the oven to 355F (180C). Line two muffin pans with baking paper cups.
- Place the corn in a large bowl. Using a hand blender, coarsely blend about 1/3 of the corn. Add the rest of ingredients, and mix well to combine.
- Divide the mixture between the baking cups. Bake for about 40 minutes, until the bakes are set and the top is golden. Serve warm or at room temperature.
Looks good ^^;
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Thank you Yolanda! 🙂
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Looks scrumptious, Ronit.🌝
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Thank you Suni! 🙂
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Looks delicious!
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Thank you! 🙂
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I love these! They would certainly be a hit at any party. I also love that you used mustard to enhance the cheese flavor, a great maneuver!
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Thank you Dorothy, I’m glad you liked the bakes. They were a hit.
Mustard indeed enhances cheese flavors so well. A small amount makes a big difference. 🙂
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What a great idea, these muffins look fabulous!
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Thank you, I’m glad you liked the muffins. They were very tasty. 🙂
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Cheese and/or corn pairs good with anything 🙂 Didn’t get around to freezing fresh corn this year but luckily it is easy to find in the freezer section. Sounds like a good match!
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Thank you Judi, I’m glad you liked the bakes. They were delicious.
I was too eager to simply cook and eat the fresh corn I bought this year, so had nothing to freeze… Luckily indeed, frozen corn is easy to find. 🙂
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I don’t usually like frozen veggies except for corn and peas 🙂 When I find fresh corn that is really good I usually try and go back the next day and buy a bunch – not this year!
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Same here! 🙂
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Love these! There’s just something about corn and multiple cheeses!!!
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Thank you Mimi, I’m glad you liked the bakes. The combination of corn and cheeses is so delightful. 🙂
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I am going to miss fresh corn also. I will bet this would make a great bite sized appetizer.
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Same here Bernadette, fresh corn is the best. But at least for such bakes, frozen corn works well. These bakes were a hit. 🙂
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Yumm! Nice pairing with the pouched egg. 😋
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Thank you, I’m glad you liked the bakes. Served with poached eggs on top is just perfect for brunch. 🙂
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Looks so yummy😋 I’d love to have this for my breakfast or snack💕
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Thank you Tanooki, I’m glad you liked the bakes. They are indeed so perfect for breakfast, – or any time of the day. 🙂
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I think these would be perfect to serve with a holiday ham. They sound yummy.
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Thank you Karen, I’m glad you liked the bakes. Serving them as a side dish is indeed a great option! 🙂
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Love these.
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Thank you Anita! 🙂
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Sounded like something my wife would like so I just showed her this recipe. She’s gonna make it!
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Thank you Blaine, I’m glad you and your wife liked the recipe. Hope you’ll enjoy it. 🙂
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Corn and Cheese. Yep, it works. 🌽🍃🧀
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It definitely works! 🙂
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Oh wow, Ronit these hit all the spots…I’m off to buy some corn…Thank you for following CarolCooks 2 🙂
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Thank you Carol, I’m glad you liked the bakes. I hope you’ll enjoy them.
For some odd reason, the follow on your site sometimes just disappears… I hope it will hold this time! 🙂
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WP Gremlins at work again..I hope so Ronit…Thank you 🙂
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lol Lets hope! 🙂
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Very clever flavor combinations. You’ve combined different sources of saltiness and added just the right amount of sweetness and spiciness. Very nice!
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Thank you Bob, I’m glad you liked the bakes. This combination was indeed quite delicious. I’m glad I made a large portion. 🙂
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Yum, they look so amazing 👌
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Thank you Myra, the bakes disappeared very quickly! 🙂
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These mini bakes are calling my name! I love savory bites! Looks so yummy!
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Thank you Leah, I’m glad you liked the mini bakes. They were very tasty. 🙂
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Hi Chef Ronit, I like that they are mini! Perfect size for snacking or as appetizers. I hope to make these! Will let you know! Thanks! 🙂
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My pleasure. Hope you’ll enjoy them. 🙂
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🙂 Have a restful Sunday!
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Thank you. Hope you will as well. 🙂
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Reblogged this on Recipe Goals.
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These look delicious and they are like a meal in a muffin.
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Thank you, they definitely do, but with much less flour, and can be easily adapted to GF diet. 🙂
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