Search Recipes

Corn and Tomato Bake


  • 4 oz. chopped bacon
  • 1 tsp. minced shallot
  • 1/4 cup dry white wine
  • 8 oz. diced Yukon Gold potatoes
  • 1/2 cup chicken stock
  • 4 cups fresh corn kernels
  • 8 oz. halved cherry tomatoes
  • 1/4 tsp. chopped fresh thyme


  • 1. Cook bacon in deep skillet on medium heat until brown and crisp. Remove bacon from pan with a slotted spoon; drain on paper towels. Set aside. Reserve drippings in pan.
  • 2. Cook shallots in drippings on medium heat 1 to 2 minutes or until tender.
  • 3. Deglaze pan with wine. Reduce by half on medium heat.
  • 4. Add potatoes and chicken stock to skillet; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  • 5. Add corn. Simmer 4 to 6 minutes or until potatoes are fork tender, adding more stock, if necessary.
  • 6. Stir in tomatoes and thyme.
  • 7. Divide mixture evenly among 6 plates. Garnish with bacon before serving.
  • Nutritional information per serving: Calories 288; Total Fat 10g; Saturated Fat 3g; Trans Fat 0g; Cholesterol 21mg; Sodium 480mg; Total Carbohydrate 34g; Dietary Fiber 3g; Total Sugars 5g; Protein 12g