Best Tomato Corn Au Gratin Recipes

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CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

Originally from Bon Appetit, but has been transformed just a bit. This hearty gratin resembles a savory bread pudding. Tomatoes, basil, and parmesan cheese give it an Italian flair. Perfect for using the bounty of your garden. Enjoy!

Provided by Julie 927

Categories     Corn

Time 1h

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

2 medium tomatoes, cut crosswise into l/2-inch slices
2 medium yellow tomatoes, cut crosswise into l/2-inch slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh breadcrumbs (preferably from a stale baguette)
1/2 cup basil, chopped
1 ounce parmesan cheese, finely grated
6 tablespoons unsalted butter, cut into small pieces, plus
1 tablespoon butter, for buttering pan

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.

Nutrition Facts : Calories 361.7, Fat 20.1, SaturatedFat 11.5, Cholesterol 53.3, Sodium 887.9, Carbohydrate 39.1, Fiber 4.2, Sugar 6.6, Protein 9.7

LEEKS AND CORN AU GRATIN



Leeks and Corn Au Gratin image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

3 large ears corn, kernels removed
3 large leeks
2 teaspoons canola oil
1 cup heavy cream
1 cup grated Parmesan
Salt and freshly ground black pepper
1 cup panko bread crumbs
5 tablespoon freshly chopped chives
4 tablespoon freshly chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
  • Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
  • Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
  • Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
  • Remove from the oven and serve hot.

TOMATO GRATIN



Tomato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

Nutrition Facts : Calories 309 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 271 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

CHARD AND SWEET CORN GRATIN



Chard and Sweet Corn Gratin image

This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.

Provided by Martha Rose Shulman

Categories     vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
Salt
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
Black pepper
3 eggs
1/2 cup milk
2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
  • Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
  • Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
  • In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
  • Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 2 grams, TransFat 0 grams

CORN AND TOMATO GRATIN RECIPE



Corn and Tomato Gratin Recipe image

Provided by Tufgrlz

Number Of Ingredients 10

1 1/2 lb. red or yellow tomatoes (4 medium), cut crosswise into 1/2 inch thick slices.
2 tsp. salt
1 tsp. pepper
4 cups fresh corn kernels (from 6-8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs
1/2 cup chopped fresh basil
1/2 cup finely grated Parmesan
3/4 stick unsalted butter, cut into small pieces

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 WITH BASIL



Corn and Tomato Gratin with Basil image

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

2 tablespoons olive oil
1 1/2 cups chopped onions
5 cups fresh corn kernels (from about 7 ears)
1/8 teaspoon ground nutmeg
Nonstick vegetable oil spray
2 1/2 cups half and half
3 large eggs
2 large egg whites
1/4 teaspoon hot pepper sauce
2 cups diced seeded tomatoes, drained
1/2 cup chopped fresh 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.

CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

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

1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

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.

CORN AND VEGETABLE GRATIN WITH CUMIN



Corn and Vegetable Gratin With Cumin image

This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.

Provided by Martha Rose Shulman

Categories     casseroles, side dish

Time 1h

Yield Serves six

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
1 large garlic clove, minced
1/2 pound zucchini, thinly sliced or diced
Freshly ground pepper to taste
Kernels from 2 ears sweet corn (about 2 cups)
3 large eggs
1/2 cup milk
1 teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or slightly crushed in a mortar and pestle
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Set aside the kernels from one of the ears of corn. Heat the olive oil in a large, nonstick skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add the red pepper and a generous pinch of salt. Cook, stirring often, until the onions and peppers are tender, about five minutes. Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in the kernels from one of the ears of corn. Stir together for a minute or two, and remove from the heat. Scrape into a large bowl.
  • Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add the cumin and the cheese, and stir everything together. Scrape into the gratin dish.
  • Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 313 milligrams, Sugar 4 grams, TransFat 0 grams

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