Best 2 Corn And Tomato Scramble Recipes
For a flavorful and satisfying breakfast or brunch, a corn and tomato scramble is a delectable choice. The combination of sweet corn, juicy tomatoes, and fluffy eggs creates a delightful medley of flavors and textures. This simple yet delicious dish can be customized to your liking with various herbs, cheeses, and spices, making it a versatile and customizable meal. Whether you prefer a classic preparation or a more adventurous flavor profile, this article will guide you through the steps to create the perfect corn and tomato scramble, ensuring a delectable and memorable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
CORN-AND-TOMATO SCRAMBLE (GOURMET SUMMER SALAD)
A simple and delicious recipe from Gourmet Magazine (July 2009) that highlights delicious fresh summer ingredients. The corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new. The leftovers are great too!
Provided by blucoat
Categories Corn
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
- While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
- Stir together corn, tomatoes, and scallion greens.
CORN-AND-TOMATO SCRAMBLE
Provided by Ian Knauer
Categories Tomato Side Sauté Fourth of July Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Corn Summer Healthy Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
- While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
- Stir together corn, tomatoes, and scallion greens.
- What to drink:
- Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
Tips for Making Corn and Tomato Scramble:
- Eggs: Use fresh, high-quality eggs for the best flavor and texture.
- Cheese: Cheddar or pepper jack cheese are both great options for adding flavor and creaminess to the scramble.
- Vegetables: Use fresh, in-season vegetables for the best flavor. Corn and tomatoes are a classic combination, but you can also add other vegetables like bell peppers, onions, or spinach.
- Spices: Season the scramble with salt, pepper, and other spices to taste. Chili powder, cumin, and paprika are all good options.
- Cooking method: You can cook the scramble in a skillet or in the microwave. If you're cooking it in a skillet, be sure to use a non-stick skillet and cook the scramble over medium heat so that it doesn't burn.
Conclusion:
Corn and tomato scramble is a quick and easy breakfast or brunch dish that is packed with flavor. It's a great way to use up leftover corn and tomatoes, and it's a healthy and satisfying meal that the whole family will enjoy.
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