Cheddar Corn Filo Cups
These crispy filo cups are loaded with a savory blend of sweet corn, onion, garlic, and plenty of cheddar cheese. Super easy to make and perfect for brunch, midday snacking, parties, and more.
These cheddar corn cups are even better with fresh summer corn! If you haven’t partnered sweet summer corn with sharp cheddar cheese, you’re truly missing out! The sweetness of the corn marries perfectly with saltiness of the cheese. But don’t worry, frozen and canned corn work too, so you can enjoy these cups year-round!
These cheddar corn cups are great for parties because you can make them in advance. In fact, I brought this entire batch to a party and reheated them in my friend’s oven! They crisped up perfectly and everyone loved them.
There are two options for making these cups in advance. First, you can assemble the cups as directed, cover loosely with plastic wrap, and refrigerate for up to 24 hours before baking. Then, bake as directed. You can also finish making the cups (by baking them) and, once cool, cover loosely with plastic wrap and refrigerate for up 2 days. When you’re ready to reheat them, transfer the cups to a baking sheet (this will ensure that the bottom crisps up) and bake at 350 degrees for about 10 to 12 minutes, until hot all the way through.
Keep your filo dough covered. When working with filo sheets, keep the four unused sheets covered with plastic wrap and a damp towel to prevent them from drying out while you’re working.
Cheddar Corn Filo Cups
Ingredients
- 8 sheets filo dough
- Olive oil cooking spray, or avocado cooking spray
- 2 teaspoons olive oil
- 1/4 cup minced red onion
- 1 cup fresh or frozen corn, thawed if frozen
- 2 cloves garlic, minced
- 4 large eggs
- 4 tablespoons milk
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper
- 4 ounces cheddar cheese, shredded or diced
- Chopped fresh parsley for serving, optional
Instructions
- Preheat the oven to 350 degrees.
- Work with 4 sheet of filo at a time (and keep the unused filo sheets covered with plastic wrap and a damp towel). Place one sheet of filo on a clean, flat surface (I used a parchment-lined baking sheet). Spray the filo with cooking spray or brush gently with olive oil. Arrange a second sheet on top and spray with cooking spray or brush gently with olive oil. Repeat 2 more times, creating a stack of 4 sheets. Divide the stack into 6 equal squares. Press the squares into the bottom and up the sides of a 12-cup muffin pan. Repeat with the remaining 4 sheets of filo, creating six more cups. You will now have 12 cups ready to fill. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, until soft. Add the corn and garlic and cook for 1 to 2 minutes, until the garlic is fragrant. Remove the pan from the heat.
- In a medium bowl, whisk together the eggs, milk, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spoon the corn mixture into the filo cups, distributing the mixture evenly. Top the corn mixture with the cheddar cheese. Spoon the egg mixture over top, distributing the mixture evenly.
- Bake for 25 to 30 minutes, until the filo is golden brown and the egg mixture is set. Cool for 5 minutes. Top with parsley (if using) and serve.