This Scalloped Corn Deluxe is a comforting, home-style side dish that transforms simple corn kernels into a rich, savory bake. The corn is simmered with lemon juice and sugar to enhance its natural sweetness, then folded into a creamy white sauce infused with rose wine and mild spices. Topped with buttery cracker crumbs and plenty of shredded cheddar cheese, it bakes until bubbly and golden. It’s the perfect addition to a holiday feast, a Sunday dinner, or any meal needing a warm, satisfying vegetable component. The texture is velvety inside with a delightful crunchy topping, offering a balance of sweet, salty, and tangy flavors that everyone will love.
Scalloped Corn Deluxe
Description
This Scalloped Corn Deluxe is a comforting, home-style side dish that transforms simple corn kernels into a rich, savory bake. The corn is simmered with lemon juice and sugar to enhance its natural sweetness, then folded into a creamy white sauce infused with rose wine and mild spices. Topped with buttery cracker crumbs and plenty of shredded cheddar cheese, it bakes until bubbly and golden. It's the perfect addition to a holiday feast, a Sunday dinner, or any meal needing a warm, satisfying vegetable component. The texture is velvety inside with a delightful crunchy topping, offering a balance of sweet, salty, and tangy flavors that everyone will love.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a large kettle or Dutch oven, combine the fresh corn ears, sugar, lemon juice, and cold water. Bring to a boil and boil uncovered for 2 minutes.
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Remove from heat and let stand for 10 minutes to soften the kernels.
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Cut the kernels from the corn ears until you have 2 cups of kernels. Discard the cobs.
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In an 8-inch skillet, melt 2 tablespoons of butter over medium heat.
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Add the finely chopped onion and green pepper to the skillet. Cook and stir until the onion is tender.
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Remove the skillet from heat. Stir in the flour, salt, paprika, dry mustard, and ground pepper.
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Return to low heat. Cook and stir constantly until the mixture is hot and bubbly, forming a roux.
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Gradually stir the rose wine and milk into the flour mixture. Heat to boiling, stirring constantly until the sauce is smooth and thickened.
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Remove the sauce from heat and let it cool slightly. Stir in the beaten egg.
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Pour the corn kernels into an ungreased 1-quart casserole dish.
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Pour the prepared sauce over the corn kernels and stir gently to combine.
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In a small bowl, melt the remaining 1 tablespoon of butter. Stir in the cracker crumbs until coated.
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Sprinkle the cracker crumbs evenly over the corn mixture.
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Top with shredded cheddar cheese.
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Bake uncovered for 30 to 35 minutes, or until bubbly and the top is golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 467.6kcal
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 9.3g47%
- Cholesterol 29.4mg10%
- Sodium 5208.3mg218%
- Total Carbohydrate 49.2g17%
- Dietary Fiber 9.6g39%
- Sugars 9.9g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cheddar cheese is in its natural form, freshly shredded, for best melting results. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
If fresh corn is not available, you can substitute with 2 cups of frozen whole kernel corn, thawed. Skip the boiling step for the corn and proceed directly to making the sauce.
For a dairy-free version, substitute the butter with olive oil or vegan butter, milk with unsweetened almond or soy milk, and cheddar cheese with a vegan cheese alternative.
Let the casserole rest for 5-10 minutes after baking before serving to allow the sauce to set slightly.
