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Deviled Corn and Tomato

From Passionate Vegetarian: Robust Recipes with Notes on Cooking, Eating, Loving & Living Fearlessly

3-3/4 cups fresh corn kernels, cut from 7 to 8 ears corn; or frozen corn, thawed
3/4 cup low-fat milk, evaporated skim milk or plain soy or rice milk
1/4 cup cornstarch
2 large eggs
2 teaspoons brown sugar or honey
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon butter or vegetable margarine
1 large onion, chopped
1 large tomato, diced
2 to 3 large leaves basil, finely chopped

Yields 4 to 6 servings.

Preheat the oven to 350 F. Spray 4 to 6 (8-ounce) timbales with cooking spray.


Combine the corn, milk, cornstarch, eggs, brown sugar, salt and pepper in a food processor and buzz to a textured puree. Transfer to a medium bowl and set aside.

Heat the butter over medium-high heat in a large skillet. Add the onion and saute for 4 minutes. Add the tomato, raise the heat and cook until most of the liquid has evaporated, 1 to 3 minutes. Remove from the heat. Stir in the basil.

Divide the tomato mixture among the timbales. Top with the corn mixture. Place the filled timbales in a large pan, place in the oven and pour hot water into the large pan, around the timbales.

Bake for 40 to 50 minutes, or until golden and firmed up. Let stand for 5 minutes, then serve.



(Updated: 10/21/08 SN)

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