Fresh corn and tomato casserole –Hey y’all! Today, I’m bringing you a delightful recipe that’s perfect for the summer months when corn and tomatoes are at their peak. This Fresh Corn and Tomato Casserole is sure to have everyone coming back for seconds! Let’s get into it, shall we?
Fresh Corn and Tomato Casserole
This dish is not only colorful but also bursting with flavor. It’s an easy recipe that makes the most of fresh ingredients. Gather your folks around, because this isn’t just any casserole—it’s a celebration of summer goodness!
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Ingredients
- 4 cups fresh corn kernels (about 6-8 ears of corn)
- 2 cups chopped ripe tomatoes
- 1 cup diced onion
- 1 cup shredded zucchini
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 3 large eggs
- 1 cup crushed crackers (like saltines or Ritz)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the fresh corn, tomatoes, onion, zucchini, and half of the cheddar cheese. Mix it well to get those flavors mingling.
- In another bowl, whisk together the milk, eggs, salt, pepper, and garlic powder. Once combined, pour this mixture over the corn and vegetable blend.
- Add in the crushed crackers and gently fold everything together. You want it all to be mixed, but don’t go overboard—just enough to bring it together.
- Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining cheddar cheese.
- Bake in the preheated oven for about 45-50 minutes or until the casserole is set and the top is golden brown.
- Let it cool for a few minutes before serving. Garnish with fresh basil if you’re feeling fancy!
And there you have it—an easy, mouth-watering casserole that’s perfect for family gatherings or a simple weeknight dinner. Serve it up hot, and watch as it disappears faster than you can say “delicious”! Enjoy, and happy cooking!