Corn and Vegetable Gratin With Cumin Recipe (2024)

This was great for dinner. I added fresh cilantro, chopped jalapeńo and used Manchego instead of Gruyere. This gave it a bit of spice and even more of a border vibe. I wouldn't hesitate to add roasted poblano as well. I use a Le Creuset cast-iron gratin dish, butter it well and line the bottom with parchment, as these frittata/protein-heavy things often stick. It works well.

This makes a great potluck dish, because it not only looks colorful and delicious, it still tastes good at room temperature.

How about using pepper jack instead of Gruyère? I think that would give it more zest and add to a more south-western flavor.

Good recipe, fun to make and easily adaptable to personal taste. Could use more zucchini, 3/4 lb. Could use alternate seasoning of diced fresh tomatoes and basil to mimic Chilean humitas flavoring.

Added kale ribbons and tofu cubes, and increased the spices accordingly. Worked great!

I've cooked this a couple of times now and eyeball ingredients. I've deviated from the recipe as well... I've substituted cheeses, I've sprinkled bread crumbs on the top, and I've substituted rosemary for cumin before. Each variation has been good.

Made this last night for dinner and it was delicious!!! Bumped up the zucchini to almost 1 1/2 lbs and did not make the dish watery at all. Also, added about a 1/2 cup of uncut cherry tomatoes for extra flavor. Next time, I plan on using more corn in both the veggie mix and in the liquid mix. This is the best part of the dish, especially using fresh picked corn. All that corn flavor!!! Jalapenos and a different cheese could spice things up too. Highly recommend making this dish.

Very tasty and easy to prepare. Works quite well with frozen vegetables from our garden. No need to put mixture into bowl--can just use skillet. Used food processor instead of blender.

Big hit w/ the family! Had some crumbled feta cheese on hand, so added that, too. Definitely a keeper recipe.

Very tasty! The corn comes out quite sweet, in a good way.I had increased the zucchini (just over 1lb) and diced - rather than sliced) them. Maybe that was part of why it came out a bit watery. Also, my 2 quart dish is small in surface but deep - not the best for this recipe. It still wasn't set after 60min in the oven. I will make sure I use something shallow the next time. And there will be a next time for sure as it is delicious.

Love this recipe. The basic formula could be used with other vegetables, cheeses and spices. A keeper. I’m doing weight watchers and it’s only 2 points. Amazing.

This is a good base recipe for adapting to your own likes and what veggies and cheese you have on hand. Can’t run out to the store just to get an ingredient or two anymore cause of the lockdown. I added some chorizo to punch up the flavor. Used cooked kale instead of zucchini. I’ll add some smoked paprika next time.

Doubled then salted the sliced zucchini for 15 minutes and patted dry which solved the whole watery comments. Added thinly sliced lacinto kale. Prepped step 1 the day before. Used 2 oz Gruyère and 0.5 oz Pepper Jack. Sprinkled in some fresh cilantro before cooking.Felt like it needed something zesty like maybe sundried tomatoes or lemon. Will make again

I used 3 ears of corn, 4 eggs. For cheese, cotija, plus topped with a little fresh mozz. 2/3 of corn went into the blender. Added buttered panko to top at 20 minute mark. Made in a ~10" stainless skillet; put that in the oven rather than using gratin dish. I was happy with how it came out.Could use more cumin, or other herbs (tarragon?) Lovely, fluffy, rich. A special dish, not a quick weeknight one.

This is essentially a quiche without a crust. I followed instructions with the exception of frozen corn in place of fresh and I also used only a couple of pinches of powdered cumin. It was delicious and looked just like the picture, albeit very wet in texture when eaten hot. This could be due to the frozen veg and/or the zucchini moisture? I will make it again! I loved the flavor and that it was easy to throw together.

A great recipe that never fails to get many rave reviews from guests! I’ve made it for brunch a number of times. My main sub is pepper jack cheese to amp up the flavor a bit, and more cumin. You can adjust it pretty easily w more eggs/liquid/veg if you need to bake a bigger pan.

I made it exactly as described just to test out the origin recipe. Really delicious, will definitely take some of the other suggestions from the comments next time.

I made this as written except for adding a topping of panko mixed with a little olive oil. It was fantastic. The texture is almost soufflé- like. The corn and zucchini flavor shine through, albeit in a subtle way.

Good but with the spice had been amped up a bit. The dish was also pretty watery and the egg didn’t hold together well.

Meh . . . Followed exactly. Toasted and ground the cumin seeds. Dish was sweeter than I like. I am vegetarian and usually am drawn to these comfort, vegetable laden dishes-not this one though.

I’ve made this three times now. I’ve used fresh corn and frozen corn and it comes out great both ways. I always seem to forget the Gruyere cheese, so I’ve used sharp cheddar and or Parmesan or a combination of both. I also sprinkle some seasoned bread crumbs on top to make it more crispy. The last time I chopped up some ham and put it in, along with half a chopped jalapeño, and it became the main dish. It’s a great recipe!

this was amazing. I took it to a breakfast with colleagues and everyone raved

Very good! Used cheddar as that’s what I had. Gruyère would be better, I imagine. Added smoked paprika and Mexican oregano. Would add cayenne next time.

I would put cumin on ice cream, I love the taste of it so much.

I used 3 ears of corn, 4 eggs. For cheese, cotija, plus topped with a little fresh mozz. 2/3 of corn went into the blender. Added buttered panko to top at 20 minute mark. Made in a ~10" stainless skillet; put that in the oven rather than using gratin dish. I was happy with how it came out.Could use more cumin, or other herbs (tarragon?) Lovely, fluffy, rich. A special dish, not a quick weeknight one.

Extremely versatile recipe, added twice the amount of corn kernels, 1 diced jalapeño (could easily used two), used almond milk to make it less dairy, used more zucchini, used Manchego. One could use any extra stuff you have in the refrigerator. Super easy and I made it up to the step of putting in the oven, refrigerated over night, removed to warm up an hour before cooking, and it was perfect.

Texture and flavor very good. I did add a diced Jalapeño. I would also add a tad more cheese and sprinkle the top with cheese if I make it again.

Added scallions, another red pepper, and halved tomatoes to the veg mix. Substituted Monterey/pepper jack for cheese. Sprinkled in some cayenne and paprika in addition to the cumin. Spread bread crumbs on the top in the middle of the bake. PHENOM.

I made this for a family party last night and it was a big hit. Doubling the zucchini and subbing pepper Jack cheese worked very well, as suggested in the notes. Lining the casserole pan with baking paper was NOT a good idea, my husband ate a big chunk of it! Lol.