Crunchy Corn Gratin Recipes

CRUNCHY CORN GRATIN

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.

CORN AND VEGETABLE GRATIN WITH CUMIN

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.