Corn and Vegetable Gratin With Cumin Recipe

Name: Corn and Vegetable Gratin With Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; 1 medium red bell pepper, diced; Salt to taste; 1 large garlic clove, minced; 1/2 pound zucchini, thinly sliced or diced; Freshly ground pepper to taste; Kernels from 2 ears sweet corn (about 2 cups); 3 large eggs; 1/2 cup milk; 1 teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or slightly crushed in a mortar and pestle; 2 ounces Gruyere cheese, grated (1/2 cup, tightly packed)

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
1 large garlic clove, minced
1/2 pound zucchini, thinly sliced or diced
Freshly ground pepper to taste
Kernels from 2 ears sweet corn (about 2 cups)
3 large eggs
1/2 cup milk
1 teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or slightly crushed in a mortar and pestle
2 ounces Gruyere cheese, grated (1/2 cup, tightly packed)

1
Preheat the oven to 375 degrees.
2
Oil a 2-quart gratin or baking dish.
3
Set aside the kernels from one of the ears of corn.
4
Heat the olive oil in a large, nonstick skillet over medium heat and add the onion.
5
Cook, stirring often, until it begins to soften, about three minutes, and add the red pepper and a generous pinch of salt.
6
Cook, stirring often, until the onions and peppers are tender, about five minutes.
7
Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper.
8
Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent.
9
Stir in the kernels from one of the ears of corn.
10
Stir together for a minute or two, and remove from the heat.
11
Scrape into a large bowl.
12
Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt.
13
Blend until smooth.
14
Pour into the bowl with the vegetables.
15
Add the cumin and the cheese, and stir everything together.
16
Scrape into the gratin dish.
17
Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch.
18
Serve hot or warm.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, finely chopped, 1 medium red bell pepper, diced, Salt to taste, and more.

Yes, Corn and Vegetable Gratin With Cumin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Vegetable Gratin With Cumin

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