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.
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!
Butter in a skillet. Now we’re starting.
Shuck that corn!
All the good stuff.
Sweat those onions in butter.
Add the flour, cayenne, pepper & salt. This is your thickening agent.
Pour in your half & half. Don’t think about calories. Long coat & scarf season is coming up!
When the cream has thickened, add in your corn. Stir.
After 2 minutes, add in your egg yolks. STIR.
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?
Read my words.
I swear I could totally eat that whole skillet of 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.
2007 - 2012 shutterbean, All Rights Reserved.
32 Comments
say somethingI cannot wait for long coat and scarf season especially if it means I get to eat more dishes like this in preparation
Yum!
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!
OH HOLY COW, I want some of this!
this looks amazing! corn is meant for cast iron skillet pans.
Oh, God’s Gold: that is butter, of course. And corn.
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!
make it without! it will be a little creamier and less thick…which is still awesome!
i’ll add it to the list for this weekend! love, love your recipes!
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!
going to make this on the weekend sans eggs!!!
Yum! I need this in my life.
I love this! I’m definitely going to make it over the long weekend. I cry at the end of fresh corn season.
Oh. My. God. Thank you for showing me the light. You rock Shutterbean!!!
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!
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.
This came out awesome! Thanks!
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?
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!)
You should be able to! I’m sure it will work just fine!
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!!
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!
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!
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.
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).
I forgot to mention that I made this and it was INSANELY good! Thanks so much for this amazing recipe!
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!
Trackbacks & Pings
[...] A salad that is slightly reminiscent of salsa but then totally not. If you happen to have leftover Scalloped Corn & this tomato salad, do yourself a favor and grill a piece of bread, top it with a little [...]
[...] corn was so good! The consistency (thanks half and half) was delicious and the top was perfectly crispy. [...]
[...] Recipe from Shutterbean [...]
[...] Adapted from Shutterbean. [...]