Ingredients for Baked Corn And Tomatoes
- Corn kernels, quantity not specified (for a 9x13 inch baking dish)
- Diced tomatoes, quantity not specified
- Sugar, not specified in recipe
- Salt and Black Pepper, to taste (season generously)
- Fresh Breadcrumb, not specified in recipe
- Butter, not specified in recipe (baking dish is greased, but not with butter)
- Onion, quantity not specified
- Bell pepper, quantity not specified
- Garlic, quantity not specified
- Olive oil, for drizzling
- Paprika, to taste (season generously)
- Oregano, to taste (season generously)
- Fresh parsley or chives, for garnish (optional)
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How to Make Baked Corn And Tomatoes
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the corn kernels, diced tomatoes, onion, bell pepper, and garlic.
- Drizzle with olive oil, then season generously with salt, black pepper, paprika, and oregano.
- Toss everything together until well coated.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 30-40 minutes, or until the corn is tender and the tomatoes are slightly softened and slightly caramelized.
- If using fresh corn on the cob, cut the kernels off the cob before adding them to the bowl.
- Garnish with fresh parsley or chives before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
27g
Fat
13g
Carbs
12g