Sweet grilled corn with strong melty cheese balanced by acidic and sweet tomatoes - perfect spring or summer appetizer.
AuthorChews and Brews
2small ears of corn or 3/4 cup frozen cornthawed
3/4cupgrated melty cheeseseparated into 1/2 cup and 1/4 cup (see note)
2eachred cherry tomato and orange tomato
salt and pepper to taste
8mini tart shells
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.
Slice tomatoes into circles and lay them out on a paper towel to remove excess moisture.
Preheat the oven to 375 degrees Fahrenheit. Lay out mini tarts onto a cookie sheet.
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.
Distribute the corn mixture evenly into the mini tarts and top each with tomato slices and remaining 1/4 cup grated cheese.
Bake in the preheated oven for 20 - 25 minutes, until the tart and filling are a nice golden brown.
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