Crunchy Corn Gratin Recipes

Steps:

• In a saucepan, melt butter or oil over medium heat, cook onion, garlic, red and green peppers and thyme, stirring until onion is softened, about 3 minutes.
• Sprinkle with flour; cook stirring for 1 minute.
• Add milk; cook stirring till thick enough to coat the back of a spoon, about 3 minutes.
• Remove from heat; stir in cheese, salt and pepper.
• Mix in corn.
• Scrape all into a 4-cup casserole dish.
• Bake, covered at 400 degrees for 20 minutes.
• Meanwhile, in bowl toss together bread crumbs and butter.
• Uncover gratin and sprinkle with topping: Bake until golden and bubbly, about 20 minutes.
• MAKE AHEAD DIRECTIONS------.
• After you have put everything into the casserole dish, cool for 30 minutes, cover and refrigerate for up to 2 days.
• OR, Overwrap with heavy duty foil and freeze for up to 2 weeks.
• Thaw in the refrigerator.
• Increase the baking time by 5 to l0 minutes.

Steps:

• Melt butter in a large non stick skillet and stir in corn, sugar and cornmeal.
• Cover and cook over medium low heat for 20 minutes, stirring occasionally.
• Season to taste with salt and pepper and let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.

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.