Scalloped Corn

scalloped corn

You know how homemade macaroni & cheese has a bread crumb topping that’s buttery and crunchy with edges that make you wanna scream Hallelujah?  Take a look at this skillet. Now imagine that Hallelujah crust but substitute the mac & cheese for CORN. Out of all of the things I made for dinner on Sunday night, this corn is still lingering in my head.  I thought I had found the best corn dish this summer with Thomas Keller’s Creamed Summer Corn. Psshaw. This Scalloped Corn just knocked the creamed corn into the #2 slot. I didn’t think that was even possible.

sunny scalloped corn

Make it. Rejoice. Hallelujah! You found a dish that reminds you of macaroni & cheese, corn pudding and creamed corn! Let me just remind you that we only have a few weeks left of corn season. You’d better get on this.

And we’re off!

CORN!

corn

Butter in a skillet. Now we’re starting.

butter + skillet

Shuck that corn!

cobbing

All the good stuff.

what's up!

Sweat those onions in butter.

sweating

Add the flour, cayenne, pepper & salt. This is your thickening agent.

flour cayenne pepper

Pour in your half & half. Don’t think about calories. Long coat & scarf season is coming up!

half & half

When the cream has thickened, add in your corn. Stir.

corn

After 2 minutes, add in your egg yolks. STIR.

yolk

Top with fresh bread crumbs. I made bread crumbs by making sourdough toast & putting it in a spice grinder!

Dot with butter. Do you see where this is going?

crumbs

Read my words.

SCALLOPED CORN

I swear I could totally eat that whole skillet of corn.

scalloped corn

Just watch me!

Scalloped Corn

makes enough for 6

(recipe slightly adapted from Heart of the Artichoke by David Tanis)

  • 2 tablespoons butter, plus more for butter the dish & topping
  • 1 small yellow onion, finely diced
  • salt & pepper
  • 2 tablespoons all-purpose flour
  • pinch of cayenne
  • 1 1/2 cups half & half
  • 3 cups sweet corn (about 5 ears worth)
  • 2 egg yolks
  • 1/2 cup fresh bread crumbs

Preheat oven to 375F. Butter a 10 inch baking dish (or a cast iron skillet!).

Melt the 2 tablespoons butter over medium heat in a medium skillet and soften the onion with a little salt, about 5 minutes. Sprinkle in the flour, season with salt, pepper & cayenne, and stir well with a wooden spoon.

Slowly add the half & half and stir well as the sauce thickens. Add the corn kernels and simmer for 2 minutes. Taste and adjust the seasoning. Remove from heat.

Beat the egg yolks in a small bowl, and stir into the corn mixture.

Pour the corn mixture into a baking dish. Scatter the bread crumbs over the top and dot with butter. Bake for 30 minutes, or until golden.

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32 Comments

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  • August 30, 2011

    I cannot wait for long coat and scarf season especially if it means I get to eat more dishes like this in preparation ;)

    Yum!

  • Emma in Sydney
    August 30, 2011

    I cannot wait for corn season! Still about 5 months away as it is late winter here, but this is going in the files. Thanks!

  • Vanessa
    August 30, 2011

    OH HOLY COW, I want some of this!

  • August 30, 2011

    this looks amazing! corn is meant for cast iron skillet pans.

  • August 30, 2011

    Oh, God’s Gold: that is butter, of course. And corn.

  • Rachel
    August 30, 2011

    YUM! Any idea if the eggs could be left out or subbed? Hubby won’t touch anything with eggs but I know he’d love this without them!

    • August 30, 2011

      make it without! it will be a little creamier and less thick…which is still awesome!

      • Miss Rachel W.
        August 30, 2011

        i’ll add it to the list for this weekend! love, love your recipes!

  • August 30, 2011

    I thought I was married to your creamed, summer corn with the lime juice, but I’m about to have a sordid affair with this scalloped corn. Wowzers!

  • christina
    August 30, 2011

    going to make this on the weekend sans eggs!!!

  • August 30, 2011

    Yum! I need this in my life.

  • August 30, 2011

    I love this! I’m definitely going to make it over the long weekend. I cry at the end of fresh corn season.

  • August 30, 2011

    Oh. My. God. Thank you for showing me the light. You rock Shutterbean!!!

  • HeatherJean
    August 31, 2011

    I made this last night – it rocked! I maybe “over-pinched” on the cayenne and it turned out a bit spicy…but still REALLY yummy! Loving sweet corn season right now!

  • Cyndi B
    August 31, 2011

    OMG, I am salivating at first sight!!!! I WILL be making this this week. Thank you, thank you, thank you& God bless you Tracy!! ;o)

  • This looks so good. Just printed out the reicpe as I’ve been experimenting unsuccessfully with corn pudding recipes this summer. I have this cookbook at the TOP of my amazon wishlist. Hope someone buys it for my birthday. Maybe making this scalloped corn will serve as an appropriate hint to my husband.

  • Karen
    August 31, 2011

    This came out awesome! Thanks!

  • September 1, 2011

    PLEEEEEEAASE. Woman. WHAT will it take to have you make me this???????
    AHHHHHHHHHHHHHH!!!!!
    i love corn
    LOOOOOVE.
    And i love you.
    So you know. I think this is a no brainer. Right?

    • September 2, 2011

      I love you and corn. Can you come visit me on a weekday??? I’ll totally make you lunch at my house when I’m not at work.

  • This is going to be the perfect side dish for our steak dinner this weekend! Do you know if I could use regular milk instead of the half and half? (you cant get half and half in London!)

    • September 2, 2011

      You should be able to! I’m sure it will work just fine!

  • Nicolle
    September 2, 2011

    I just made this last night… I was slightly worried when it went into the oven and looked like corn with milk (I used 1% milk instead of half and half and though I maybe ruined it). I also super non-accurately made 2/3rds of the recipe because I only had 2 cups of corn. But O M G it was delish. It’s just getting to be corn season where I live and I plan to make this again and again!!

    • September 2, 2011

      Hooray! I’m glad it worked out. It seems like it would be an easily forgivable recipe. I’m planning on making something this weekend and will probably use whole milk since I don’t feel like running to the store for half & half. We’ll see how it goes!

  • Jillian
    September 4, 2011

    I made this last night with frozen corn and it was good. BUT this morning I had some and it was FANTASTIC. The night it spent in the fridge intensified the flavor so much. I love good leftovers!

  • greenptbrindle
    September 6, 2011

    I made this on Sunday night and it was amazing! I didn’t add the egg yolks b/c I’m always afraid they will scramble in recipes like this, but it was still amazing. Next time I’ll up the cayenne since we like spicier foods.

  • mimi
    September 7, 2011

    This sounds like a fantastic upgrade of my family’s “traditional” thanksgiving scalloped corn (which involves cans of creamed corn, crushed saltine crackers, lots of butter, and s&p).

  • October 11, 2011

    I forgot to mention that I made this and it was INSANELY good! Thanks so much for this amazing recipe!

  • Allison
    January 30, 2013

    Just wanted you to know that I’ve made this again for dinner for the umpteenth time. Such a simple but excellent dish! I never have that much cream on hand and typically use whatever I happen to have (sometimes 2%, 1%, usually mix 1/2 cup cream with whatever type of milk I have), and it works out deliciously every time. Thanks for sharing!

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