Kim’s Corn & Vegetable Gratin
by Kim Becker
Without a doubt, this is my favorite time of year for food. A trip to the farmer’s market is all it takes to get inspired for my next meal. I’m like a kid in a candy store, usually bringing home more than I can use at one time. Since I can’t seem to get enough sweet corn, I always seem to have an extra ear or two on hand. And zucchini, of course, is in abundance throughout the summer.
In this recipe, the two are combined to make a delicious gratin that serves as a perfect side dish for a quick summer meal. You can put it together early in the day and keep it refrigerated until you’re ready to bake it.
I like to serve some roasted cherry tomatoes alongside. If you’ve never roasted cherry tomatoes, you’re in for a treat! Once you’ve tasted their concentrated sweet as candy flavor, you’ll want to keep these guys around all summer.
Corn and Vegetable Gratin
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
1 large garlic clove, minced
4 cups zucchini or summer squash, thinly sliced or diced
Freshly ground pepper to taste
Kernels from 3 ears sweet corn (about 3 cups)
3 large eggs
2/3 cup milk
1 teaspoon ground cumin
1 cup Gruyère, Swiss, or cheddar cheese, grated (1/2 cup, tightly packed)
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 two of the ears of corn. Stir together for a minute or two, and remove from the heat. Scrape into baking dish.
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 dish with the vegetables. Add the cumin and the cheese, and stir everything together.
Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
(Adapted from Martha Rose Shulman via NY Times)
Bonus Side Dish Recipe: Roasted Tomatoes
Cut the tomatoes into halves and place in a small oven-safe dish large enough to fit them in a single layer.
Drizzle with a little olive oil, a pinch of sugar, and a sprinkle of salt. I like to slow roast them at 325 degrees for 45-60 minutes, or you can turn up the heat if you’re in a hurry.
Roast them until the skins have shriveled and split.
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