Corn & Cheese Mini Tarts


Serves: 12

Prep time: 20 minutes

Cook time: 20 minutes

1 c (15 oz.) Libby's® Whole Kernel Sweet Corn drained, freshly ground pepper to taste
36 square wonton or round pot sticker wrappers
Olive oil cooking spray
1⁄2 c sliced green onions
1⁄4 c minced red bell pepper
1 1⁄4 c shredded cheddar cheese or Mexican blend cheese
3⁄4 c milk (+ 2 tablespoons)
1 tsp dried basil
3⁄4 tsp garlic salt
3 eggs

Preheat oven to 400°F and coat 36 mini muffin cups or muffin tin with nonstick cooking spray. Press a wrapper into each cup, pressing firmly into the bottom.

Place equal amounts of cheese, corn, onion and bell pepper into each cup. Beat together milk, basil, salt and eggs in a medium bowl and carefully pour into cups.

Bake for 20 minutes, tenting with foil if tops brown too quickly. Makes 36 appetizers.


  • Replace part of the cheese with a creamy Havarti or smoked Cheddar or Gouda for an extra hit of flavor.
  • Use a Mexican blend cheese, diced green chiles and a Mexican seasoning blend for a Mexican twist.
  • May be prepared up to 2 days in advance and reheated briefly in a 400°F oven until hot.