Corn And Tomato Gratin With Basil Recipes

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.

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.

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Steps:

• In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

Steps:

• Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
• Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
• Drizzle basil oil on vegetables, and stir. Serve immediately.

Steps:

• Preheat oven to 350°F. Heat olive oil in heavy large skillet over medium-high heat. Add chopped onions to skillet. Sauté until onions are translucent, about 4 minutes. Add corn kernels and sauté until cooked through, about 6 minutes. Stir in ground nutmeg. Season to taste with salt and pepper. Cool.
• Spray 2-quart glass baking dish with nonstick vegetable oil spray. Combine half and half, eggs, egg whites and hot pepper sauce in large bowl and whisk to blend. Stir corn mixture into custard. Pour into prepared dish. Bake until custard is set, about 30 minutes.
• Remove gratin from oven. Season tomatoes with salt and pepper. Sprinkle evenly over gratin. Bake until tomatoes are heated through, about 8 minutes. Sprinkle with basil and serve.

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.

Steps:

• Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

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.

Steps:

• Make the corn pudding: slice the kernels off the cobs with a knife into a bowl. Scrape the length of the cobs with the knife to collect the ''milk'' remaining on them. Pass the liquid and kernels through a juicer. Place the corn juice in a nonreactive saucepan and slowly heat it up, stirring frequently. As it gets close to a simmer, season with a pinch of salt. The juice will begin to thicken like custard because of the natural cornstarch. Continue to stir until it completely thickens, then remove from the heat, strain and cool. Cover the top with a piece of plastic wrap so it does not form a skin. Refrigerate.
• Make the tomato jelly: roughly chop the tomatoes and place in a bowl. Tear 1 cup of the basil leaves. Mix the basil with tomatoes and season generously with salt. Pass through a juicer or purée in a blender. (You might have to do this in batches.) Pour the juice or purée into a nonreactive bowl lined with a kitchen towel or several layers of cheesecloth. Gather up the corners of the towel and tie with string. String the bag up carefully to the bottom of a shelf in the refrigerator so it hangs over the bowl and allows the tomato water to drip slowly into the bowl. (Do not squeeze the cloth.) Drain for 6 hours. Taste the water and adjust the seasoning with salt. Ladle out 3 cups of the tomato water into another bowl. Place 1 cup of the remaining tomato water in a saucepan and add the gelatin; let stand 10 minutes, until completely soft. Slowly heat this mixture, stirring constantly, until the gelatin is dissolved. Stir the gelatin mixture into the remaining tomato water, cover and return to the refrigerator to set overnight.
• Make the basil oil: place the remaining cup of basil leaves in a strainer and blanch in a saucepan of boiling salted water for 10 seconds. Plunge the basil into ice water to chill completely. Remove and squeeze out the water. Slice the basil thinly and then place in a blender and turn on a low speed. Slowly drizzle in the olive oil and blend for 2 minutes. Pour the basil oil into a strainer lined with a kitchen towel and allow to drain a clear, emerald oil. Refrigerate.
• To assemble the salad, have ready 6 martini glasses. Spoon 2 tablespoons of corn pudding into the bottom of the glass so it fills approximately 1 1/2 inches of the bottom. Spoon on top 1 tablespoon of the basil oil. Next, gently spoon on a layer of the tomato jelly about the same thickness as the pudding. Season with a grind of pepper. Garnish with a basil sprig.

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.