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Corn and Vegetable Gratin With Cumin

5.0(440)

This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.

by Martha Rose Shulman·published 2009-07-08

Open original recipe

SouthwesternCasseroles, Side Dish

Servings

Serves six

Total time

Calories / serving

131 kcal

Ingredients (12)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 medium onion, finely choppedonion
1 medium red bell pepper, dicedbell-pepper
Salt to tastesalt
1 large garlic clove, mincedgarlic
1/2 pound zucchini, thinly sliced or dicedzucchini
Freshly ground pepper to tastepepper
Kernels from 2 ears sweet corn (about 2 cups)
3 large eggsegg
1/2 cup milkmilk
1 teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or slightly crushed in a mortar and pestlecumin
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)

Instructions (3 steps)

01Preheat 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.