Corn And Tomato Gratin With Basil Recipes

CORN AND TOMATO GRATIN

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.

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION

Steps:

• Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

CORN-AND-TOMATO PARFAIT WITH BASIL

Steps:

• Make the corn pudding: slice the kernels off the cobs with a knife into a bowl. Scrape the length of the cobs with the knife to collect the ''milk'' remaining on them. Pass the liquid and kernels through a juicer. Place the corn juice in a nonreactive saucepan and slowly heat it up, stirring frequently. As it gets close to a simmer, season with a pinch of salt. The juice will begin to thicken like custard because of the natural cornstarch. Continue to stir until it completely thickens, then remove from the heat, strain and cool. Cover the top with a piece of plastic wrap so it does not form a skin. Refrigerate.
• Make the tomato jelly: roughly chop the tomatoes and place in a bowl. Tear 1 cup of the basil leaves. Mix the basil with tomatoes and season generously with salt. Pass through a juicer or purée in a blender. (You might have to do this in batches.) Pour the juice or purée into a nonreactive bowl lined with a kitchen towel or several layers of cheesecloth. Gather up the corners of the towel and tie with string. String the bag up carefully to the bottom of a shelf in the refrigerator so it hangs over the bowl and allows the tomato water to drip slowly into the bowl. (Do not squeeze the cloth.) Drain for 6 hours. Taste the water and adjust the seasoning with salt. Ladle out 3 cups of the tomato water into another bowl. Place 1 cup of the remaining tomato water in a saucepan and add the gelatin; let stand 10 minutes, until completely soft. Slowly heat this mixture, stirring constantly, until the gelatin is dissolved. Stir the gelatin mixture into the remaining tomato water, cover and return to the refrigerator to set overnight.
• Make the basil oil: place the remaining cup of basil leaves in a strainer and blanch in a saucepan of boiling salted water for 10 seconds. Plunge the basil into ice water to chill completely. Remove and squeeze out the water. Slice the basil thinly and then place in a blender and turn on a low speed. Slowly drizzle in the olive oil and blend for 2 minutes. Pour the basil oil into a strainer lined with a kitchen towel and allow to drain a clear, emerald oil. Refrigerate.
• To assemble the salad, have ready 6 martini glasses. Spoon 2 tablespoons of corn pudding into the bottom of the glass so it fills approximately 1 1/2 inches of the bottom. Spoon on top 1 tablespoon of the basil oil. Next, gently spoon on a layer of the tomato jelly about the same thickness as the pudding. Season with a grind of pepper. Garnish with a basil sprig.

CORN, TOMATO, AND BASIL PASTA

Steps:

• Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
• In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
• In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

TOMATO & CORN AU GRATIN

Steps:

• In a small bowl, mix crushed crackers and butter until blended; press half of the mixture onto the bottom of a greased 13x9-in. baking dish. Stir Parmesan cheese into remaining cracker mixture; set aside., In a large bowl, mix the tomatoes, corn, 1 cup cheddar cheese, green pepper, green onions, bacon, sugar, garlic salt and pepper; carefully spoon over crust. Sprinkle with remaining cheddar cheese; drizzle with cream. Top with reserved cracker mixture., Bake, uncovered, at 350° for 30 minutes, then broil on high for 5 minutes until top is bubbly and golden brown.

CORN AND TOMATO GRATIN RECIPE

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.

CORN AND TOMATO GRATIN

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 and cream, and 1 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 degrees.
• Butter a shallow 2-quart baking dish.
• Toss together bread crumbs, basil, cheese, and remaining1/4 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.

CORN AND TOMATO GRATIN WITH BASIL

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.

FRESH CORN AND TOMATO CASSEROLE

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.

BASIL CORN & TOMATO BAKE

Steps:

• Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.