Swiss Cheese Corn Casserole
|Ears of corn||6|
|Light cream||125 Milliliter (1/2 Cup)|
|Egg||1 , beaten|
|Green onions||4 , chopped|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Swiss cheese||250 Milliliter, grated (1 Cup)|
|Cracker crumbs||125 Milliliter (1/2 Cup)|
|Butter||15 Milliliter (15 Milliliter)|
€¢ Microwave ears of corn as for Corn on the Cob Nature.
€¢ Unwrap or remove husks, let cool 10 minutes, then cut corn from the cobs.
€¢ Add the cream or milk, beaten egg, green onions, salt and pepper and the grated Swiss cheese. Stir until well mixed.
€¢ Butter an 8 x 7-inch (20 x 18 cm) casserole dish and pour in the corn mixture.
€¢ Stir the cracker crumbs with the butter and sprinkle over the corn. Microwave at MEDIUM-HIGH 6 to 8 minutes. Let stand 8 minutes before serving.
€¢ If your microwave oven has a convection cooking cycle, you can bake this casserole at 350°F (180°C) 30 to 35 minutes.