Best 2 Corn And Tomato Gratin Recipes

If you're searching for a delectable and hearty dish featuring the vibrant flavors of corn and tomatoes, "corn and tomato gratin" might be the ultimate recipe for you. This classic dish combines the sweetness of corn with the tangy freshness of tomatoes, all coated in a creamy sauce and topped with a golden crust. Whether you're hosting a special gathering or simply craving a comforting meal, this article will guide you through the process of creating the perfect corn and tomato gratin, ensuring a delightful culinary experience that will leave you and your loved ones thoroughly satisfied.

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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

Ingredients

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 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

Ingredients

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

Tips:

Use ripe, in-season tomatoes. This will ensure the best flavor and texture.
Choose a firm, sweet corn. Fresh corn on the cob is best, but you can also use frozen or canned corn.
Don't overcrowd the gratin dish. The corn and tomatoes should have enough space to cook evenly.
Bake the gratin until the top is golden brown and bubbly. This usually takes about 30 minutes.
Let the gratin cool slightly before serving. This will help it hold its shape.

Conclusion:

Corn and tomato gratin is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is also a great way to use up leftover corn and tomatoes. With its colorful appearance and flavorful combination of sweet corn and tangy tomatoes, this gratin is sure to be a hit at your next potluck or barbecue.