Cheesy Grilled Corn Mini Tarts

Cheesy Grilled Corn Mini Tarts

So as you may have noticed, if you’ve been following along, I recently have been working on some corn recipes. I made a batch of corn chowder and delicious shrimp and corn foil packs and now I have these tasty cheesy grilled corn mini tarts to share. These bite sized corn tarts are a great appetizer and are kind of ridiculous how good they really are! Once you pick one up, it’s hard to stop! The sweet corn balanced with the acidic tomatoes and then all baked in cheese?! Yeah, I had a few of these all to myself! 

Cheesy Grilled Corn Mini Tarts

Cheesy Grilled Corn Mini Tarts

You can use fresh corn or canned. If you are using fresh, add extra flavour by grilling the corn on the cob first. Using your barbecue (or a grill pan over medium heat) grill each cob, turning every few minutes until there are some nice charred marks all over the cobs. Set aside and cool; once cooled, cut the niblets off the cob into a bowl and set aside. 

Cheesy Grilled Corn Mini Tarts

Slice tomatoes into circles and lay them out on a paper towel to remove excess moisture. 

Cheesy Grilled Corn Mini Tarts

Preheat the oven to 375 degrees Fahrenheit. Lay out mini tarts onto a cookie sheet. 

In a mixing bowl, combine corn niblets, grated cheese, egg whites, milk, salt and pepper, and mix well. 

Cheesy Grilled Corn Mini Tarts

Distribute the corn mixture evenly into the mini tarts and top each with tomato slices and excess grated cheese. 

Cheesy Grilled Corn Mini Tarts

Bake in the preheated oven for 20 – 25 minutes, until the tart and filling are a nice golden brown. 

Cheesy Grilled Corn Mini Tarts

Serve warm; pair with your favourite IPA or Brown Ale

Cheesy Grilled Corn Mini Tarts

Cheesy Grilled Corn Mini Tarts
Print
Ingredients
  1. 2 small ears of corn or 3/4 cup frozen corn, thawed
  2. 3/4 cup grated melty cheese, separated into 1/2 cup and 1/4 cup (see note)
  3. 1 leek, minced
  4. 2 each, red cherry tomato and orange tomato
  5. 2 egg whites
  6. 1/4 cup milk, 2%
  7. salt and pepper to taste
  8. 8 mini tart shells
Instructions
  1. Grill the corn on the cobs first - using your barbecue (or a grill pan over medium heat) grill each cob, turning every few minutes until there are some nice charred marks all over the cobs. Set aside and cool; once cooled, cut the niblets off the cob into a bowl and set aside.
  2. Slice tomatoes into circles and lay them out on a paper towel to remove excess moisture.
  3. Preheat the oven to 375 degrees Fahrenheit. Lay out mini tarts onto a cookie sheet.
  4. In a mixing bowl, combine corn niblets, 1/2 cup of the grated cheese, minced leek, egg whites, milk, salt and pepper, and mix well.
  5. Distribute the corn mixture evenly into the mini tarts and top each with tomato slices and remaining 1/4 cup grated cheese.
  6. Bake in the preheated oven for 20 - 25 minutes, until the tart and filling are a nice golden brown.
  7. Serve warm.
Notes
  1. Melty cheeses: I used fontina in this recipe. Here are some other alternatives, some strong and some mild: tomme de savoie, aged gouda, mozzarella, gruyere, edam, swiss, white cheddar
  2. You can make your own tart shells; I bought mine at Costco
Chews and Brews http://www.chewsandbrews.ca/
Cheesy Grilled Corn Mini Tarts

2 thoughts on “Cheesy Grilled Corn Mini Tarts

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Social media & sharing icons powered by UltimatelySocial