Creamy, Crispy Scalloped Corn

published Dec 19, 2021
christmas
Scalloped Corn Recipe

This tasty side dish is so easy, it only requires frozen corn and a handful of basic ingredients.

Serves 6 to 8

Prep15 minutes

Cook45 minutes

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scalloped corn in a white serving dish
Credit: Olivia Mack McCool

I have a collection of back-pocket holiday dishes — you know, the recipes that are the perfect blend of easy-to-put-together and crowd-pleasing. And it’s a big bonus if the star of said dish is something simple and inexpensive. Enter: scalloped corn, which starts with frozen corn

Originating in New England, scalloped corn is a simple preparation of corn that takes the ingredient to new heights with the addition of cream, eggs, and crushed crackers. In this recipe, you’ll combine corn with cream, eggs, minced onion, salt, sugar, and crushed buttery crackers; top it with more buttery cracker crumbs; and bake it until warm and creamy on the inside and golde- brown on the outside. 

How to Serve Scalloped Corn

You can serve scalloped corn straight from the oven to the table in the same vessel that you used to bake it in. It’s best served as a side dish and makes a great pairing for any roast meat, like turkey or ham.

Credit: Olivia Mack McCool

How to Store Scalloped Corn

If you want to make this ahead of time, bake it up until the point before you add the additional cracker crumbs. Cover it with foil; then, when you’re ready to bake, top it with the buttered crackers and bake the rest of the way. If there is still some scalloped corn left over after your meal, simply cover the baking dish with foil and reheat in the oven (uncovered). The butter in the crackers will help them crisp up again. 

Scalloped Corn Recipe

This tasty side dish is so easy, it only requires frozen corn and a handful of basic ingredients.

Prep time 15 minutes

Cook time 45 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • 2 (16-ounce) bags

    frozen corn kernels

  • 5 tablespoons

    unsalted butter, divided

  • 3

    large eggs

  • 1 1/2 cups

    half-and-half

  • 1 tablespoon

    granulated sugar

  • 2 teaspoons

    kosher salt

  • 1/2

    small yellow onion

  • 32

    butter crackers, such as Ritz, divided

Instructions

  1. Thaw 2 (16-ounce) bags frozen corn kernels according to package instructions.

  2. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-cup baking dish, such as a 9-inch square or 9x13-inch oval, with 1 tablespoon of the unsalted butter.

  3. Place 3 large eggs, 1 1/2 cups half-and-half, 1 tablespoon granulated sugar, and 2 teaspoons kosher salt in a large bowl and whisk to combine. Add the corn and stir to combine.

  4. Prepare the following, adding each to the bowl of corn as you completely it: Mince 1/2 small yellow onion. Crush 16 of the butter crackers with your hands. Stir to combine.

  5. Transfer to the baking dish and spread into an even layer. Bake for 20 minutes. Meanwhile, make the topping.

Make the topping:

  1. Place the remaining 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 45 seconds. Using your hands, crush the remaining 16 crackers into the butter, then stir to combine.

  2. When the corn is ready, top evenly with the buttered cracker crumbs. Bake until the crackers are golden brown and the edges of the baking dish are starting to brown, about 25 minutes. Let rest 10 minutes before serving.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.