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As the sun shines brighter and the days grow longer, there's a certain magic in the air that calls for fresh, vibrant meals. One dish that perfectly encapsulates the essence of summer is the Summery Corn & Tomato Bake. This delightful and versatile casserole is not just a feast for the eyes; it’s a celebration of seasonal produce that brings together the sweet crunch of fresh corn, the juicy pop of cherry tomatoes, and a cheesy, savory base that comforts the soul.

Corn & Tomato Casserole

Celebrate the flavors of summer with the Summery Corn & Tomato Bake, a delicious and easy-to-make casserole that showcases fresh produce. This recipe combines sweet corn, juicy cherry tomatoes, aromatic herbs, and a cheesy blend that will delight your taste buds. Perfect for family dinners or potlucks, it’s versatile enough to accommodate various dietary needs. Enjoy its vibrant colors and comforting flavors as you savor the essence of the season in every bite!
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Ingredients
  

4 cups fresh or frozen corn kernels

2 cups ripe cherry tomatoes, halved

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1/2 cup breadcrumbs

1/4 cup fresh basil, chopped

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

2 large eggs, beaten

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.

    Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Combine Ingredients: In a large mixing bowl, combine the sautéed onion and garlic mixture with corn, halved cherry tomatoes, mozzarella cheese, cheddar cheese, breadcrumbs, chopped basil, salt, black pepper, dried oregano, and sugar. Mix well to combine.

        Add Eggs: Pour in the beaten eggs and stir again to ensure the mixture is evenly coated. This will help bind the casserole together.

          Transfer to Dish: Transfer the corn and tomato mixture into the prepared baking dish, spreading it evenly with a spatula.

            Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is set.

              Cool & Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 6 servings