Tomato and Corn Gratin with Parmesan
A warm summer side dish featuring fresh tomatoes and sweet corn baked under a golden Parmesan crust. This mediterranean-inspired quick meals (vegetarian) ready in about 45 minutes pairs (from about 2 ears) fresh corn kernels, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, sliced into 1/4-inch rounds ripe tomatoes
- 1 1/2 cups (from about 2 ears) fresh corn kernels
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp dried thyme
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup chopped for garnish fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a mixing bowl, toss 1 1/2 cups fresh corn kernels with 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp freshly cracked black pepper until evenly coated.
- Step 2: Lightly oil a 9x9-inch baking dish and arrange 4 medium sliced tomatoes in an even layer on the bottom. Spread the seasoned corn mixture evenly over the tomato slices.
- Step 3: In a small bowl, combine 1 cup grated Parmesan cheese with 1/2 cup panko breadcrumbs. Sprinkle this mixture evenly over the corn and tomatoes.
- Step 4: Bake uncovered in the preheated oven for 25-30 minutes until the topping is golden brown and bubbling. Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving warm.
Frequently asked questions
How long does Tomato and Corn Gratin with Parmesan take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Corn Gratin with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tomato and Corn Gratin with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Corn Gratin with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Corn Gratin with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
