Baked Corn And Tomatoes
A savory baked dish combining sweet corn and ripe tomatoes topped with toasted bread crumbs and butter, perfect for a comforting side or light main course.
Ingredients
Instructions
- Mix seasonings with cooked corn and tomatoes.
- Pour all mixture into a greased baking dish.
- Spread bread crumbs evenly over the top.
- Dot the bread crumbs with butter or margarine.
- Bake in a 350° to 400°F oven for 30 minutes.
Tips & Substitutions
For a richer flavor, try adding chopped onions or bell peppers to the corn and tomato mixture. If you prefer a healthier option, substitute whole wheat bread for the bread crumbs. Fresh herbs like basil or parsley can also enhance the dish. This recipe is a great way to use up leftover corn from other meals.
Serving Suggestions
This baked corn and tomatoes dish is a delightful side perfect for barbecues or family dinners. It pairs beautifully with grilled meats or a fresh salad. For a vegetarian option, serve it alongside other vegetarian recipes like the Large Savory Macaroni And Cheese. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
To store leftovers, place the baked corn and tomatoes in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat in the oven at 350°F for about 15-20 minutes until warmed through. Avoid reheating in the microwave, as it may make the dish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Corn And Tomatoes contains roughly 630 calories, with 21g protein, 174g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (367% of the Daily Value), vitamin C (50% of the Daily Value), and protein (41% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2203mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of cooked corn?
Yes, frozen corn works well in this recipe. Just thaw and drain the corn before mixing it with the tomatoes and seasonings. This is a great time-saver, especially if you don’t have fresh corn on hand.
What type of tomatoes should I use?
You can use any type of tomatoes, but Roma or vine-ripened tomatoes are ideal because they have fewer seeds and a firmer texture. If using canned tomatoes, drain them well to avoid excess liquid in the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the corn and tomato mixture and assemble it in the baking dish a day in advance. Cover it with plastic wrap and refrigerate. Bake it just before serving for a warm and comforting side.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).