Scalloped Corn

This classic Scalloped Corn recipe transforms sweet fresh corn into a rich, custard-like casserole that is perfect as a side dish for holiday meals or weeknight dinners. The combination of fresh corn kernels, beaten eggs, and half-and-half creates a luxurious texture that bakes to golden perfection. Topped with buttery cracker crumbs, it offers a delightful contrast between the soft interior and the crunchy surface. The addition of minced green pepper adds a subtle freshness, while paprika provides a warm, smoky finish. It is an easy-to-make dish that highlights the natural sweetness of corn without overwhelming it, making it a versatile addition to any table.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 236.4

Dietary: Diabetic, Gluten-free, Vegetarian

Description

This classic Scalloped Corn recipe transforms sweet fresh corn into a rich, custard-like casserole that is perfect as a side dish for holiday meals or weeknight dinners. The combination of fresh corn kernels, beaten eggs, and half-and-half creates a luxurious texture that bakes to golden perfection. Topped with buttery cracker crumbs, it offers a delightful contrast between the soft interior and the crunchy surface. The addition of minced green pepper adds a subtle freshness, while paprika provides a warm, smoky finish. It is an easy-to-make dish that highlights the natural sweetness of corn without overwhelming it, making it a versatile addition to any table.

Ingredients

2 cups Corn, fresh; cut from cob
2 tablespoons Butter; divided
2 Eggs; slightly beaten
2/3 cups Half-and-half
1/4 cups Green pepper; minced Paprika
1/2 teaspoons Salt Parsley; opt.
1 cups Cracker crumbs; divided

Directions

1
Preheat oven to 325 degrees F (165 degrees C).
2
In a large bowl, combine fresh corn, beaten eggs, minced green pepper, and salt; mix well.
3
Lightly grease a 1-1/2 quart casserole dish.
4
Spoon half of the corn mixture into the prepared casserole dish.
5
Sprinkle with half of the cracker crumbs and dot with 1 tablespoon of butter.
6
Add the remaining corn mixture on top.
7
Sprinkle with the remaining cracker crumbs and dot with the remaining 1 tablespoon of butter.
8
Pour the half-and-half evenly over the top.
9
Bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
10
Remove from oven and sprinkle with paprika.
11
Garnish with parsley if desired, then serve warm.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 236.4kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2456.1mg103%
Total Carbohydrate 23.5g8%
Dietary Fiber 3.2g13%
Sugars 4.2g
Protein 4.2g9%

* 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

For a diabetic-friendly version, consider using a sugar-free cracker alternative for the crumbs or reducing the amount of half-and-half to lower the carbohydrate content slightly.

Fresh corn cut from the cob provides the best texture and flavor, but frozen corn (thawed and drained) works well as a substitute.

The dish can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 15-20 minutes to restore crispiness to the topping.

Keywords: scalloped corn, corn casserole, comfort food, side dish, vegetarian, easy dinner, baked corn, cracker topping, family meal, holiday side, creamy corn, fresh corn

Read it online: https://www.chefs-mate.com/recipe/scalloped-corn/