Corn and Vegetable Gratin With Cumin
Updated Nov. 29, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, finely chopped
- 1medium red bell pepper, diced
- Salt to taste
- 1large garlic clove, minced
- ½pound zucchini, thinly sliced or diced
- Freshly ground pepper to taste
- Kernels from 2 ears sweet corn (about 2 cups)
- 3large eggs
- ½cup milk
- 1teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or slightly crushed in a mortar and pestle
- 2ounces Gruyère cheese, grated (½ cup, tightly packed)
Nutritional analysis per serving (6 servings)
131 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 8 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place the remaining corn kernels in a blender jar, and add the eggs, milk and ½ 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.
- Step 3
Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
- Advance preparation: The vegetable filling can be prepared a day ahead and kept in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This makes a great potluck dish, because it not only looks colorful and delicious, it still tastes good at room temperature.
This was great for dinner. I added fresh cilantro, chopped jalapeńo and used Manchego instead of Gruyere. This gave it a bit of spice and even more of a border vibe. I wouldn't hesitate to add roasted poblano as well. I use a Le Creuset cast-iron gratin dish, butter it well and line the bottom with parchment, as these frittata/protein-heavy things often stick. It works well.
Good recipe, fun to make and easily adaptable to personal taste. Could use more zucchini, 3/4 lb. Could use alternate seasoning of diced fresh tomatoes and basil to mimic Chilean humitas flavoring.
great recipe. when i got ready to cook i dsicovered that my corn was sour smelling so i hd to ditch the corn, i followed the recipe up till then. for th custard i used 3 eggs and a cup of sheep milk yogurt. I used grated kashkaval cheese to make it creamy and delicious.
Looks so good…looking to see how much ground cumin to use in place of toasted cumin seeds…
A big hit with my gang. Made this for a summer side dish, adding fresh thyme and using grated cheddar. Next time I might add another egg, or some pickled jalapeños. Home run…