Tomato and Corn Pie
  • 2 ears of corn, kernels cut off
  • ½ Vidalia onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 beefsteak tomatoes
  • 1 cup 1% milk
  • 4 oz crumbled goat cheese
  • 4 large eggs, whisked
  • 1 bunch fresh basil, torn into small pieces
  • Breadcrumbs:
  • 1 tablespoon butter, melted
  • 1 cup whole wheat panko bread crumbs
  • ½ cup freshly grated Parmesan
  • Mixed herbs, chopped - chives, rosemary, parsley, oregano, etc.
  1. Preheat oven to 350 degrees.
  2. Core the tomatoes and slice into ½" thick slices. Lay tomatoes in a single layer on a paper towel to drain excess liquid.
  3. Melt butter in a medium skillet over medium heat. Add the corn and onion and cook, stirring occasionally, until tender, about 10 minutes.
  4. Remove ½ cup of the corn mixture and place into a large mixing bowl.
  5. Add milk to the pan with the remaining corn mixture and bring to a gentle simmer. Carefully transfer the mixture to a blender and blend until smooth. Transfer the mixture to the bowl with the corn. Stir in the eggs, goat cheese and basil until mixture is thoroughly combined. Season with salt and pepper.
  6. Spray a 9" baking dish with nonstick cooking spray. Pour corn mixture into pan and bake for 30 minutes.
  7. Remove pan from oven, increase temperature to 400 degrees.
  8. Combine breadcrumb ingredients in a small bowl and mix until thoroughly combined.
  9. Top dish with sliced tomatoes and prepared breadcrumbs. Put dish back in oven for 15 minutes or until bread crumbs turn golden brown.
  10. Let rest at least 30 minutes before slicing.
Recipe by The Krave at