Corn and Tomato Casserole
Indulge in the comforting flavors of summer with this Corn and Tomato Casserole—a vibrant blend of sweet corn, juicy cherry tomatoes, and rich, melty cheddar cheese baked to perfection. Enhanced with a creamy roux, fresh thyme, and a golden panko-Parmesan topping, this easy casserole strikes the perfect balance between creamy and crunchy. With a quick 20-minute prep time, it's an ideal dish for weeknight dinners, potlucks, or as a stunning side for holiday gatherings. Bursting with garden-fresh flavors and baked to bubbly perfection, this casserole is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (about 4 ears of corn)
- 2 cups grape or cherry tomatoes, halved
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.75 cup heavy cream
- 3 tablespoons unsalted butter, melted
- 0.75 cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with olive oil or butter and set aside.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the corn kernels to the skillet and cook for 3-4 minutes until they begin to soften. Stir in the thyme, salt, and black pepper. Remove from heat.
In a large mixing bowl, combine the sautéed corn, halved tomatoes, and shredded cheddar cheese. Gently toss to distribute the ingredients evenly.
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually stir in the heavy cream until the mixture thickens slightly. Remove from heat and pour over the corn and tomato mixture. Stir until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese and one tablespoon of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake for 25-30 minutes, or until the top is golden and bubbly. Remove from the oven and let the casserole cool for 5 minutes before serving.
Garnish with additional fresh thyme if desired, and serve warm.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 34.6 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1318 mg | 101% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
