Cheesy as in yummy not as in lame… Just wanted to clarify that. I do a lot of cheesy stuff, and by that I mean lame.
Lame: slang : not being in the know : square
I fear I am always in a state of lameness, cheesiness, clumsiness….dorkiness! I haven’t shown signs of improvement over the years. I have in the past hit my own eye opening my car door….think about this for a second….I stood there opening my car door to get in, and for some crazy reason I didn’t “calculate” the distance between my body (i.e. my face) and the door. Let’s be realistic here…. I have been driving since I was about 15…I’m 42. So: I have been driving for 27 years. If on average I drive my car once a day (to be on the lower end of this) that means getting in the car at least twice per day (getting in to go somewhere and getting back in to go back home)…Therefore, I have opened a car door: 19,710 times. Hard to believe it happened, right? (that was sarcasm, a whole lot of it!) It felt like I almost lost my eye. I got home and honestly I thought it looked pretty bad. Mr Man didn’t notice. But when I told him how it happened he busted out laughing. I ought to punch him in the eye…but I won’t…I am so clumsy I’d probably miss anyway.
Let’s get cheesy and corny…
Recipe found in Good Housekeeping Magazine, August 2011. Their web page: Good Housekeeping Magazine
The actual name was Two-Cheese Corn Gratin…you’ll see why I couldn’t use the “two-cheese” title.
1-pound yellow squash, cut into 1/4-inch slices (I only had a zucchini, so that’s what I used)
1 -pound ripe tomatoes, halves, seeded, cut into 1/3-inch thick slices
2 tablespoons olive oil
salt and pepper
2 tablespoons chopped basil
1 1/2 cup whole milk
2 tablespoons cornstarch
3 large eggs
1/4 cup snipped fresh chives
5 ears corn (by my calculation that is about 6 cups)
3/4 cup panko
3/4 cup shredded extra sharp cheddar cheese (or see below)
1/2 cup shredded mozzarella cheese (to be honest I had the Mexican blend shredded cheese so that was my “2” cheeses)
Preheat your oven to 400F
In greased shallow 3-quart baking dish, arrange squash (zucchini for moi) and half the tomatoes in single layer overlapping. Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half your basil. Roast 25 minutes or until slightly dry.
Meanwhile, in a large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in egg and half of chives. Set aside. Cut corn kernels from cobs. Set aside. In another bowl combine panko, 1/4 cup cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives, and oil.
Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edges slightly overlapping. Sprinkle Panko mixture evenly over top. Bake for 25-30 minutes or until browned and knife inserted in center comes out clean. Cool in pan for 10 minutes. Enjoy 🙂
Here’s the exciting adventure:
Printer Friendly: Cheesy Corn Casserole
Peace and know your distance,