This past week for a July 4^th menu, I included a creamy corn bisque in a cooking class. Today I can’t resist showcasing corn in another dish perfect for a celebration on this national holiday. Although in western Massachusetts our local corn crops are not ready for harvest yet, fresh bicolor cobs with deep yellow and pale gold kernels have worked beautifully for this simple summer corn gratin.

I sautéed the kernels with chopped leeks and julienned chard. Then I combined them with a savory custard mixture of half-and -half, eggs, and grated sharp white cheddar cheese. Sliced tomatoes and more cheese topped this mélange before it was baked. When the dish came out of the oven, the corn pudding was set, lightly browned, and the tomatoes tender and juicy.

This colorful side would make a fine partner to grilled burgers or barbecued ribs, Or pair it with grilled lamb chops, chicken, or salmon. From my kitchen to yours, happy July 4^th to everyone.

 

 

 

 

 

 

 

 

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Fresh Corn, Tomato, and Chard Gratin

1 tbsp unsalted butter, softened for greasing the baking pan
1 pd firm, ripe medium tomatoes, cored and sliced l/4-inch thick (Plum tomatoes work well.)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil
1 1/4 cup chopped leeks (2 to 3 medium leeks)
3 to 4 ears corn, scraped to make 2 1/2 cups corn kernels
1 tsp chopped garlic
1/4 pd chard leaves, rinsed, dried, tough center stems removed, and leaves finely     julienned to yield 2 cups packed leaves
2/3 cup half-and-half
2 large eggs
Two generous pinches cayenne pepper
l cup plus 2 tbsp grated sharp white cheddar (about 4 to 5 ounces)
1 tbsp chopped chives

1.Arrange a rack at center position and preheat oven to 350 degrees F. Butter a 2-quart baking, shallow baking dish and set aside.

2.Arrange sliced tomatoes on a double layer of paper towels. Sprinkle them lightly with salt and black pepper and cover with another double layer of paper towels.

3.In a large heavy skillet over medium heat, heat oil until hot. Add leeks and corn kernels, and cook, stirring constantly, until both are just softened, 3 to 4 minutes. Add garlic and chard and stir 1 minute or more until chard wilts slightly. Transfer the corn mixture to a large bowl and cool l0 minutes.

4.In a mixing bowl whisk together half-and-half, eggs, 1/2 teaspoon salt, several grinds of black pepper, and two generous pinches of cayenne pepper. Stir in the cooled corn mixture. Then add half of the cheese and stir well again. Season mixture with extra salt to taste if needed.

5.Pour corn mixture into the prepared baking dish and spread it evenly. Make a border on the top of the gratin by arranging slightly overlapping tomatoes slices. Sprinkle remaining cheese over the gratin.. Bake until pudding is set about 44 to 50 minutes. Remove and cool 10 minutes. Sprinkle with chives.

Serves 5 to 6
Copyright Betty Rosbottom 2025