Best 2 Corn And Tomato Gratin Recipes

**Corn and Tomato Gratin: A Savory Summer Delight**

As the summer sun ripens tomatoes to their peak of flavor and cornfields burst with plump, sweet kernels, it's time to celebrate the bounty of the season with a delightful dish that captures the essence of summer flavors: Corn and Tomato Gratin. This delectable casserole combines the vibrant colors and contrasting textures of corn and tomatoes, enveloped in a creamy, cheesy sauce, to create a dish that is both visually stunning and incredibly delicious. Whether you're hosting a backyard barbecue, a casual weeknight dinner, or a special occasion brunch, this Corn and Tomato Gratin is sure to impress with its irresistible flavors and comforting appeal. This article presents a collection of tempting variations on this classic dish, each offering a unique twist to suit different palates and preferences. From a classic Corn and Tomato Gratin with a golden crust to a more decadent version featuring a creamy mascarpone sauce, and even a vegetarian-friendly recipe with zucchini and bell peppers, there's a Corn and Tomato Gratin recipe here for every occasion and taste.

Let's cook with our recipes!

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 fresh, ripe corn. This will give your gratin the best flavor.
Grate the corn kernels off the cob. This will help them cook evenly.
Use a variety of tomatoes. This will add depth of flavor to your gratin.
Don't overcrowd the baking dish. This will prevent the gratin from cooking evenly.
Bake the gratin until it is golden brown and bubbly. This will ensure that it is cooked through.

Conclusion:

Corn and tomato gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn and tomatoes, and it is sure to be a hit with your family and friends. So next time you're looking for a tasty and healthy side dish, give corn and tomato gratin a try. You won't be disappointed!