Corn And Tomato Gratin Recipes
CORN AND TOMATO GRATIN WITH BASIL
Categories Dairy Tomato Vegetable Side Bake Kid-Friendly Casserole/Gratin Corn Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Heat olive oil in heavy large skillet over medium-high heat. Add chopped onions to skillet. Sauté until onions are translucent, about 4 minutes. Add corn kernels and sauté until cooked through, about 6 minutes. Stir in ground nutmeg. Season to taste with salt and pepper. Cool.
- Spray 2-quart glass baking dish with nonstick vegetable oil spray. Combine half and half, eggs, egg whites and hot pepper sauce in large bowl and whisk to blend. Stir corn mixture into custard. Pour into prepared dish. Bake until custard is set, about 30 minutes.
- Remove gratin from oven. Season tomatoes with salt and pepper. Sprinkle evenly over gratin. Bake until tomatoes are heated through, about 8 minutes. Sprinkle with basil and serve.
CORN AND TOMATO GRATIN RECIPE
Provided by Tufgrlz
Number Of Ingredients 10
Steps:
- Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 tsp. salt and 1/2 tsp. pepper. Let drain 30 minutes. While tomatoes drain, bring corn, milk, cream, and 1/4 tsp. salt to a simmer in a heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered. Put oven rack in upper third of oven and preheat oven to 375. Butter a shallow baking dish. Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of the corn, then top with remaining bread crumbs and dot with remaining butter. Bake, uncovered, until top is golden adn gratin is bubbling all over, 40-45 minutes. Cool slightly on a rack, about 15 minutes, before serving.
FRESH CORN AND TOMATO CASSEROLE
This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.
Provided by RALWOLF
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
- Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
- Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
- Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g
CORN AND TOMATO GRATIN
Categories Cheese Dairy Tomato Vegetable Side Bake Vegetarian Backyard BBQ Casserole/Gratin Corn Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 (side dish) servings
Number Of Ingredients 10
Steps:
- Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
- While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
- Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
- Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
- Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
- Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.
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