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Cheesy Grilled Corn Mini Tarts

Sweet grilled corn with strong melty cheese balanced by acidic and sweet tomatoes - perfect spring or summer appetizer.
Prep Time 15 minutes
Author Chews and Brews


  • 2 small ears of corn or 3/4 cup frozen corn thawed
  • 3/4 cup grated melty cheese separated into 1/2 cup and 1/4 cup (see note)
  • 1 leek minced
  • 2 each red cherry tomato and orange tomato
  • 2 egg whites
  • 1/4 cup milk 2%
  • salt and pepper to taste
  • 8 mini tart shells


  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.

Recipe Notes

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
You can make your own tart shells; I bought mine at Costco