Easy & Delicious Corn Soup Gratin Recipe
Transform Instant Corn Soup into a Savory Corn Soup Gratin!
Discover a delightful new way to enjoy instant corn soup mix! This recipe elevates a simple packet into a creamy, cheesy, and incredibly satisfying corn soup gratin. Perfect for a quick and comforting meal, a fun appetizer, or even a light brunch. Experience the rich, baked flavors that transform ordinary corn soup into an extraordinary dish. Let’s get started!
Key Ingredients- 1 packet Instant Corn Soup mix (approx. 50g)
- 20g Breadcrumbs
- 30g Canned Corn kernels
- 70g Mozzarella Cheese
Cooking Instructions
Step 1
Begin by preparing the instant corn soup mix. For a richer base, you can prepare it according to the package instructions using water or milk, aiming for a slightly thicker consistency than usual.
Step 2
Measure out 20g of breadcrumbs. These will add a wonderful crispy texture to the top of your gratin. If you don’t have breadcrumbs, you can toast slices of bread until dry and then pulse them in a food processor.
Step 3
Drain 30g of canned corn kernels. These sweet kernels will add bursts of flavor and texture throughout the gratin.
Step 4
Prepare 70g of mozzarella cheese. Shredded mozzarella melts beautifully and creates that irresistible cheesy pull.
Step 5
Finely slice half an onion. Rinse and pat it dry before slicing thinly. Slicing it this way will help it soften nicely when sautéed.
Step 6
Dice 30g of bacon into bite-sized pieces. Using bacon with a good balance of fat will add more depth of flavor to the dish.
Step 7
Heat 1 tablespoon of cooking oil in a frying pan over medium heat. Add the diced bacon and sliced onion, and sauté until the bacon is rendered and the onion is softened and translucent.
Step 8
Once the bacon and onion are beginning to brown, add a pinch of black pepper and 1/2 tablespoon of sugar. Continue to stir and cook for another minute. The sugar helps to caramelize the onions and balance the saltiness of the bacon.
Step 9
When the onions are tender, add the instant corn soup mix to the pan. Stir and cook with the vegetables for about 1 minute. This step toasts the soup powder slightly, enhancing its nutty aroma and integrating the flavors.
Step 10
Transfer the sautéed vegetable and soup mixture into an oven-safe dish or gratin pan. Spread it out evenly in the bottom of the dish.
Step 11
Sprinkle the drained canned corn kernels evenly over the vegetable mixture. This layer adds sweetness and a pleasant pop with every bite.
Step 12
Generously cover the corn layer with the 70g of mozzarella cheese. Ensure it’s evenly distributed for maximum cheesy goodness.
Step 13
Finally, sprinkle the 20g of breadcrumbs over the cheese. This topping will bake to a golden-brown crisp, adding a delightful textural contrast.
Step 14
Bake in a preheated oven at 200°C (390°F) for approximately 15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown and toasted. Oven temperatures may vary, so keep an eye on it. Serve hot and enjoy your delicious Corn Soup Gratin!
