This is a great dish for enjoying the sweet corn of high summer and works well as a side dish in backyard barbeques. You can substitute 16 oz. frozen (thawed) corn if you like, but the basil must be fresh.
3 cups fresh corn kernels
1 ripe plum tomato, chopped
¼ cup fresh basil leaves, julienned
1 cup heavy cream
1 teaspoon kosher salt
½ cup fresh bread crumbs
2 tablespoons unsalted butter, melted
Freshly ground black pepper
Preheat the oven to 350 degrees. Generously butter a 12-inch oval gratin dish. In a large bowl, combine the gratin ingredients and toss to mix. Transfer the corn mixture to the prepared gratin dish. Place the gratin dish on a sturdy baking sheet. Bake for 30 minutes.
Meanwhile, make the topping. In a small bowl, combine the bread crumbs and butter; toss until the bread crumbs have absorbed all the butter. Season to taste with a generous amount of pepper.
Remove the gratin from the oven and sprinkle the topping evenly over the corn mixture. Return to the oven and continue baking until bubbly, golden and crispy – about 30 minutes. Let rest for 5 minutes before serving. Serves 6.