Corn scallop is classic comfort food. I recently made it for Thanksgiving dinner and it was a hit. It’s quick and easy to prepare and can be assembled in advance and baked when guests arrive, allowing you to focus on other last-minute tasks. I was fortunate enough to find some local corn (likely the very last of the season) but you can easily use canned or frozen corn if it’s no longer available fresh in your area. It’s an appropriate dish for both summer and early fall.
This makes quite a bit of casserole, about enough for 10 as a side dish, assuming there will be other vegetables and side dishes as well.
Makes about 10 servings as a side dish
- 14 fl. oz. (398 ml) can creamed corn
- 2 cups corn (about 3 cobs of roasted, grilled or boiled corn)
- 1/2 cup diced red pepper
- 2 eggs
- 1 cup evaporated milk (NOT sweetened condensed milk)
- 2 Tablespoons butter, melted
- 1/2 medium onion, finely diced
- 2 cups crushed unsalted soda crackers (1 sleeve of crackers)
- 1 cup grated swiss cheese (Emmental, gruyere, etc)
- Preheat oven to 350 degrees Fahrenheit.
- Butter a casserole dish and set aside. In a large mixing bowl, add all ingredients and stir until well combined.
- Pour mixture into casserole dish and bake for 45 minutes to 50 minutes or until cheese is bubbling and it’s starting to brown.
- You could add some chopped jalapenos or other hot peppers to spice it up a little.
- If you’re serving non-vegetarians, it can be adapted into a heartier main course by adding some chopped ham or bacon.
Bon Appetit and Enjoy!