Description
Creamy, cheesy corn baked into perfectly portioned golden cups with a lightly crisp top and soft, gooey center. These are easy to make, crowd-pleasing, and ready in just 30 minutes.
Ingredients
Scale
- 2 cups sweet corn kernels (fresh or well drained canned)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, melted
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped green onions
Instructions
- Preheat oven to 375°F and lightly grease a standard muffin tin.
- In a large mixing bowl, combine sweet corn, mozzarella, cheddar, softened cream cheese, melted butter, mayonnaise, garlic powder, salt, black pepper, and chopped green onions. Mix until evenly combined.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup almost to the top.
- Smooth the tops gently with the back of a spoon.
- Bake for 18 to 22 minutes, or until the tops are golden and bubbling.
- Remove from the oven and let rest for 5 minutes before carefully removing from the tin.
- Serve warm and enjoy.
Notes
- Drain canned corn thoroughly to avoid excess moisture.
- Use freshly shredded cheese for better melting and texture.
- Do not overbake to keep the centers creamy.
- You can prepare the mixture up to 24 hours in advance and bake when ready.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: corn cheese cups, cheesy corn appetizer, baked corn cups, easy corn snack, muffin tin corn recipe