TOMATO & CORN AU GRATIN
Corn au gratin is an essential part of any family get-together, and it's even better when paired with tomatoes in this delicious dish. —Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix crushed crackers and butter until blended; press half of the mixture onto the bottom of a greased 13x9-in. baking dish. Stir Parmesan cheese into remaining cracker mixture; set aside., In a large bowl, mix the tomatoes, corn, 1 cup cheddar cheese, green pepper, green onions, bacon, sugar, garlic salt and pepper; carefully spoon over crust. Sprinkle with remaining cheddar cheese; drizzle with cream. Top with reserved cracker mixture., Bake, uncovered, at 350° for 30 minutes, then broil on high for 5 minutes until top is bubbly and golden brown.
Nutrition Facts : Calories 339 calories, Fat 25g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 745mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.
BASIL CORN & TOMATO BAKE
I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 299mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
CORN AND TOMATO GRATIN
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
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 WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
SKILLET-FRIED CORN AND TOMATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
- Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.
- In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
- Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature.
WESTERN BEEF AND CORN CASSEROLE
When our daughter was born, this easy-as-pie main dish went straight to the front of my recipe box! My husband really likes its Western flavors, and we raise some of the ingredients right here on our family farm! -Deb Poitz, Fort Morgan, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside. , For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg. , Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
CORN AND TOMATO CASSEROLE
Make and share this Corn and Tomato Casserole recipe from Food.com.
Provided by Myrna 2
Categories Corn
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350% (175 C.) Place bacon in a large skillet.
- Cook over medium heat til crisp and browned.
- Drain,and crumble.
- Melt butter in skllet, add corn and cook for about 5 min.
- stirring constantly.
- Add bacon and salt, remove from heat.
- Spread layer of corn mix.
- into the bottom of a 2-quart casserole, then the tomatoes.
- Repeat layers ending with tomatoes.
- Bake uncovered in oven for 30 minutes.
BAKED CORN AND TOMATOES
This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.
Provided by Tebo3759
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
- Toss bread crumbs with melted butter.
- Spread over veggies.
- Bake@ 350 degrees F.
- for 35 to 40 minutes or until topping is browned and veggies heated through.
TOMATO AND BACON CREAMED CORN CASSEROLE
Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h20m
Yield 16
Number Of Ingredients 11
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
- Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
- Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
- Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.
Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g
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SAUTéED CORN AND TOMATOES - BUDGET BYTES
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4.7/5 (11)Total Time 25 minsServings 4Calories 120 per serving
- Mince the garlic and sauté it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
- Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
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