CORN AND VEGETABLE GRATIN WITH CUMIN
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
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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Michael Fenelon
[email protected]Overall, I thought this gratin was just okay. I don't think I would make it again.
Nuhu Aminu Sulaiman
[email protected]This gratin was a bit too expensive to make. I think I could have found a similar recipe that was less expensive.
Mohammed aseem
[email protected]I had a hard time finding some of the ingredients for this gratin. I think it would be easier to make if the recipe used more common ingredients.
Innocent Ametefe
[email protected]This gratin was a bit too cheesy for my taste. I think I would have preferred it with less cheese.
Sajid ali Samo
[email protected]I found that this gratin was a bit bland. I think it could have used more seasoning.
Catalin Lichii
[email protected]This gratin is a bit time-consuming to make, but it's definitely worth the effort.
Ugochukwu Bethel
[email protected]I'm not a big fan of cumin, but I still enjoyed this gratin. The other flavors really balanced it out.
Lonnie Jackson
[email protected]This gratin is a great way to use up leftover vegetables.
Jaytin Short
[email protected]I made this gratin for a special occasion and it was a showstopper. Everyone raved about it.
Mahe Shaikh
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-delicious.
Racheal Korsah
[email protected]The cumin in this gratin gives it a really unique flavor. I've never had anything like it before.
Nagina Rehman
[email protected]I love the combination of corn and vegetables in this gratin. It's a great way to get your daily dose of veggies.
SudeaLuvsBaguette
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Emma Munoz
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Naomi Thombe
[email protected]This corn and vegetable gratin was a hit with my family! The flavors were well-balanced and the cumin added a nice depth of flavor. The dish was also very easy to make, which is always a plus.