Baked Corn and Tomatoes Recipe

Overview:

Baked Corn and Tomatoes is a delightful, economical, and colorful side dish that perfectly complements mashed potatoes and a variety of meats. Whether you’re hosting a family dinner or a casual gathering, this dish is sure to impress with its vibrant flavors and simplicity. Plus, it’s a healthier option, packed with essential nutrients and low in cholesterol. With just a handful of ingredients and minimal prep time, you can whip up this dish in under an hour, making it ideal for busy weeknights or last-minute entertaining.

Recipe Information:

• Name: Baked Corn and Tomatoes
• Category: Corn
• Keywords: Vegetable, Low Cholesterol, Healthy, < 60 Mins, Oven, Easy
• Servings: 6
• Total Time: 50 minutes
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Nutritional Information (Per Serving):

• Calories: 209.3
• Fat: 5.4g
  • Saturated Fat: 2.7g
• Cholesterol: 10.2mg
• Sodium: 446.4mg
• Carbohydrates: 38.2g
  • Fiber: 4.2g
  • Sugar: 6.9g
• Protein: 6.1g

Ingredients:

• 2 cups kernel corn
• 1 large tomato, diced
• 1 small tomato, sliced
• 1 tablespoon sugar
• Salt and pepper to taste
• 1 tablespoon butter, melted
• 2 tablespoons margarine
• Bread crumbs (quantity as needed)

Instructions:

1. Preheat the Oven:

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   • Preheat your oven to 350°F (175°C).

2. Prepare the Baking Dish:

   • Grease an 8-inch square baking dish to prevent sticking.

3. Mix Ingredients:

   • In the greased baking dish, combine the kernel corn, diced tomato, sugar, salt, and pepper. Mix well to evenly distribute the ingredients.

4. Prepare the Topping:

   • In a separate bowl, toss the bread crumbs with melted butter until well coated.

5. Layer the Topping:

   • Spread the butter-coated bread crumbs evenly over the vegetable mixture in the baking dish.

6. Bake:

   • Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and the vegetables are heated through.

7. Serve:

   • Once baked to perfection, remove the dish from the oven and let it cool for a few minutes before serving.

8. Enjoy:

   • Serve your Baked Corn and Tomatoes alongside mashed potatoes and your favorite meat dish for a wholesome and satisfying meal.

Tips and Variations:

• Frozen Corn: If you don’t have canned corn on hand, you can easily substitute it with 3 cups of frozen corn. Just make sure to thaw it before using.

• Customize the Topping: Get creative with the topping by adding grated cheese, herbs like thyme or basil, or even a sprinkle of paprika for an extra kick of flavor.

• Make Ahead: You can prepare the vegetable mixture and topping ahead of time and store them separately in the refrigerator. When ready to bake, simply assemble the dish and pop it in the oven.

• Serve as a Main Dish: Add cooked chicken or tofu to the vegetable mixture to turn this side dish into a hearty main course.

• Adjust Seasonings: Feel free to adjust the amount of sugar, salt, and pepper according to your taste preferences. You can also add garlic powder or onion powder for additional flavor.

• Double the Recipe: This recipe is easily scalable, so feel free to double or triple the ingredients if you’re feeding a crowd or want leftovers for later.

• Garnish: Sprinkle freshly chopped parsley or green onions over the baked dish before serving for a burst of freshness and color.

Baked Corn and Tomatoes is a versatile and delicious dish that’s sure to become a staple in your recipe repertoire. With its simple preparation and crowd-pleasing flavor, it’s perfect for both weeknight dinners and special occasions. So gather your ingredients, preheat your oven, and get ready to enjoy this delightful side dish with family and friends. Bon appétit! 🌽🍅