Chard and Sweet Corn Gratin Recipe (2024)

I hate this dish. I made it for my ex boyfriend and he left me again. He said it was too salty and he didn't like my parents.

Yes, eggs, milk and cheese are healthy and nutritious foods. They should not be the exclusive foods in anyone's diet, and they should be eaten in moderation with a broad spectrum of other healthful ingredients. This recipe is an excellent example of that. I would add, moderating your need to police other people's food choices is another healthy practice.

I started blanching, then read the notes. End product used half/half with no discernible difference. Don't blanch! Didn't cook the corn--it was fine. I added an extra egg, and a little cayenne and paprika. Also added more cheese (because who doesn't want more cheese). I thought this was a delicious dish that I am happy to eat hot, cold, or room temp. Choose the right baking dish so the finished product doesn't look sparse. I will make this again, and I will try it with spinach. It's a winner!

Chard stems are excellent grilled or pan-roasted - treat them like a colorful asparagus.

You don't have to blanch the corn. I first developed the recipe with leftover cooked corn on the cob, but it will work either way.

Delicious, although I made a few adjustments. Skipped blanching the chard (just sautéed with garlic etc.), and included the stems; added half an onion at the sauté stage; used an extra ear of corn; upped eggs to 4; and added 1/8 t of nutmeg. Like others I didn't cook the corn first.

This is delicious, nutritious, and quick. Pretty thrifty, too. I used leftover chard already cooked with its stems and garlic and squeezed dry by the handful. I used raw, fresh corn kernels cut off the cob. I used dried herbs. The rest I followed as written. Fabulous, really! Still pretty darn fine two days later warmed up for lunch. Taciturn men at the table became voluble with praise.

I will NEVER understand why so very many recipes tell you to "save stems for another use or discard". For me, the stems are what make Swiss Chard - the leaves alone don't do it for me. Except for recipes that require you to use the leaves as wrappers, there's no plausible reason at all why the finely-sliced & blanched stems can't be used in any chard recipe - this one included.

Delicious. Changes I made: dried thyme, 6 eggs, 1 cup milk, 8 oz cheddar, frozen corn (10 oz bag); skipped step 2; sautéed the chard stems (chopped) with the garlic for a few minutes then added herbs and chopped chard (and more garlic) to cook for several more minutes; lastly, I did not add olive oil at the end (but I did use more at the beginning). Cooked for about 45 minutes (I will try 3/4 cup milk next time to shorten the "set" in the middle). Will definitely make this again.

@cp, that's ridiculous. The chard is getting cooked for forty minutes in the oven no matter what you do. The color isn't going to be bright and healthy because you pre-cooked it in some water beforehand. And how on earth blanching, let alone any cooking by any method, prevents non-porous greens from "absorbing" oil is beyond me.

I thought this was great. I was glad for those who preceeded me in making this, since they helped simplify the recipe. I didn't blanch the chard, sauteed the stems with onion at the beginning, then added the uncooked corn and chard and satueed that a bit before mixing everything else together. I left some of the gruyere to put on top of the dish. I would make this again, it is a very flexible dish!

Blanching is important to retain nutrients and maintain that great, healthy color. It also prevents the vegetables from absorbing too much oil.

Thought for Say, what: I think what Martha Rose Shulman is doing is taking a recipe for a gratin that would normally have more eggs, more cheese and maybe cream, and making it healthier. Not eliminating everything but making a healthier version of a standard. For more about this, see her post on "Getting Good With Gratins" online, which really explains it. In this version of her standard one, she substitutes corn for rice. And if she suggests a technique to reduce oil, I would do it.

I basically followed the recipe and it was a hit at my ladies brunch. Changes: Used a combo of chard, kale and beet greens (in my garden now); skipped blanching (why?); added an extra egg (rec of cooks here); used mozzarella and cheddar (what I have on hand) and frozen corn (ditto). Next time I’ll use half feta, half mozzarella and add sausage for a heartier dish. It’s really a frittata in casserole form and I’m sure I can riff on this with what’s on hand.

Delicious! I used chard and other greens from my garden. I sautéed all greens to simplify and no taste difference in my opinion. Used cheddar but will buy Gruyère next time as I will definitely make again.

Good as a side dish. Added red pepper flakes to oomph it up. Would make again.

Delicious! I did sauté the chard stems with the garlic because I knew I wouldn’t use them if I saved them, and I didn’t want to throw them away. Hubby and I could barely stop eating it. I’ll definitely make this again.

I substituted baby spinach, which is what I had, and used dry herbs instead of fresh (also what I had). It was delicious and the sweet corn adds gorgeous texture. This is an excellent go-to gratin recipe that I think would work well with any number of veggies as long as you get rid of any excess water (i.e. zucchini, tomato, etc.).

Made this with kale and many times more cheese than the recipe calls for (maybe 5 ounces). No blanching - just sautéed kale with garlic and put it all in the oven. Very easy weeknight meal and my toddler - who has recently been protesting anything new and/or involving vegetables - devoured it.

I caramelized the chard stems along with a shallot, didn’t blanch the chard, added sun dried tomatoes, used Gouda instead of Gruyère. And the extra egg. So tasty.

This was very good. Used 3 cobs instead of 2, and added in the corn uncooked (it was perfect and still crunchy after the bake).Like others, I skipped the blanching and added the chopped chard stems. Next time, I will fry some good smoky bacon and drain most of the fat before adding the garlic and chard — bacon would be perfect in this dish, which is almost more like a crustless quiche.

SAUTÉ one half a large onion before adding the garlicPurée the greens in batches, if stems are tough remove them. Used a mix of spinach, kale from the gardenAdd the purée when it says to add the greens to the stir fry mixIt was a bit moist so added an extra egg (likely due to puréing the greens)Delicious

Made about 2/3rds, with the following measurements—and tasty results! Baked in 1.5qt Pyrex.12oz chard2 cloves garlic1 heaping t fresh rosemary1 heaping T fresh oregano2 eggs1/3c oat milk2oz aged cheddarscant c frozen corn1t Diamond Crystal kosher salt in step 4

I made this dish as directed, but used cheddar cheese and it was absolutely delicious. Even a supremely picky food eater really liked it. A definite keeper.

This has become a regular "go to" in our household. I reduced the corn to 1 cup, added 1/4 tsp red pepper flakes, and increased the eggs from 3 to 4. I did not blanch the greens (just sauteed with garlic) and have mixed the greens to be 1/3 swiss chard, 1/3 fresh spinach, 1/3 kale (chopped small). I went light on the salt and was generous with course ground pepper My husband decided to add some chili crisp when it was served and it was delicious. It is fabulous left over reheated in microwave.

Use Corning ware baking pan

Love this dish. Added a bit of crushed red pepper; next time I'll add scallions or chives for a bit more flavor.

Can you prepare chard ahead of time and refrigerate for a day or so?