Imagine a dish that combines the sweetness of corn, the vibrant colors of bell peppers, and the freshness of zucchini, all topped with a golden, melted cheese blanket that will have your family begging for seconds. This Corn and Vegetable Bake is not just a side dish – it's a culinary experience that transforms simple ingredients into a mouthwatering masterpiece that's both nutritious and incredibly delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups corn kernels
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 cup shredded cheese
- 1/2 cup milk
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine corn kernels, diced bell peppers, and diced zucchini. Mix the vegetables thoroughly to ensure even distribution.
- Season the vegetable mixture with salt and pepper, stirring gently to coat all vegetables with the seasonings.
- Pour the milk over the vegetable mixture, ensuring the vegetables are lightly coated but not swimming in liquid.
- Transfer the vegetable mixture to the prepared baking dish, spreading it evenly across the surface.
- Sprinkle the shredded cheese evenly over the top of the vegetable mixture, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the vegetables are tender and the cheese is melted and golden brown.
- Remove from the oven and let the dish rest for 5-10 minutes before serving to allow the flavors to settle and the dish to cool slightly.
- Serve hot as a side dish or light main course, garnishing with fresh herbs if desired.
Tips
- Fresh vs. Frozen: While fresh corn kernels are ideal, high-quality frozen corn works perfectly too. Just ensure you drain any excess moisture.
- Cheese Selection: Choose a cheese that melts well, like cheddar, monterey jack, or a blend. For extra flavor, try a sharp cheddar or pepper jack.
- Vegetable Variations: Feel free to experiment with additional vegetables like diced carrots, spinach, or even cauliflower to add more nutrition and color.
- Even Cutting: Dice your bell peppers and zucchini into uniform sizes to ensure even cooking and a consistent texture.
- Prevent Sogginess: Don't overdo the milk – just enough to slightly moisten the vegetables. Too much liquid can make your bake watery.
- Browning Tip: For a more golden, crispy top, broil the dish for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Make-Ahead Friendly: You can prepare this dish in advance and refrigerate, adding an extra 10-15 minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 6g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
