This scalloped corn casserole can be made with fresh, frozen, leftover or canned corn combined with a quick and easy white sauce and flavoured with jalapeño and onion. Topped with buttery, crisp croutons.

Scalloped corn casserole in baking dish with spoon.

Scalloped corn may be a humble dish, but it is wonderfully delicious and satisfying. The easy white sauce is made with milk, so it’s not too rich while the added jalapeño adds great flavour contrast with the corn. To top it all off, there are lots of buttery croutons.

Ingredients and substitutions

A few notes on the key ingredients …

Corn – You can start with fresh corn cut from the cob, frozen corn, drained canned corn or even cooked corn cut from leftover corn on the cob. For fresh corn, add the corn with the onion and jalapeño to pre-cook it a bit. For all other corn, you simply stir the corn into the cream sauce after thickening.

Jalapeño – I love the combination of jalapeño peppers with corn, but you can use bell pepper if you prefer or if that’s all you have on hand. Poblanos would also be a good option for this casserole.

Milk – Whole milk (3% b.f.) makes for a richer white sauce, but 2% milk is fine as well. I wouldn’t recommend lower-fat milk as the sauce might be a little thinner and flat in flavour.

Egg – You’ll need one egg to add to the sauce. I haven’t tested it, but I feel you could probably omit it if you have no eggs. The sauce will likely be thinner and have a little less flavour when omitted.

Bread – Use any bread you like. I think white bread is the nicest or for a real treat, try Brioche bread!

How to make scalloped corn casserole

Corn, jalapeño and onion in skillet.
Stirring milk into corn mixture.
Adding egg to corn mixture.
  1. Add the onion and jalapeño to a skillet with a little butter. If using fresh corn, add it now too. (For frozen, canned or leftover corn, wait to add the corn later. Cook the vegetables until softened.
  2. Add the flour to the skillet, then gradually add the milk. Cook until the liquid thickens. If using frozen, canned or leftover corn, add the corn to the thickened sauce.
  3. Lightly beat an egg then gradually add to the skillet.
Whisking egg into corn mixture.
Pouring melted butter over croutons.
Finished scalloped corn casserole in baking dish before baking.
  1. Whisk the egg into the sauce until combined.
  2. Add the melted butter to the croutons and toss to combine.
  3. Spoon the corn mixture into a baking dish, top with the croutons and bake!

Recipe tips!

  • This scalloped corn casserole makes a wonderful side for just about anything off the grill or a simply cooked meat.
  • If it’s in season, fresh corn cut from the cob is fabulous. The flavour is unbeatable and the corn retains the slightest bit of crunch as well.
  • The base recipe makes a small dish of scalloped corn, enough for a side dish for 3 or 4. You can easily double or triple the recipe to serve more.
Scalloped corn casserole in baking dish with spoon.

Making ahead, storing and freezing

This casserole is best enjoyed freshly cooked, but if you need or want to make it ahead, simply bake it off and then refrigerate. Reheat in the microwave or in a 350F oven loosely covered with foil until warmed through.

The cooked casserole can also be frozen for up to 3 months.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

Scalloped corn casserole in baking dish with spoon.

Get the Recipe: Scalloped Corn Casserole

Fresh, frozen or canned corn combined with a quick and easy white sauce and flavoured with jalapeño and onion. Topped with buttery, crisp croutons.
No reviews yet
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings


  • 2 Tablespoons salted butter
  • 1 medium jalapeño pepper, seeded and diced (about 1/3 cup) *see Note 1 below
  • 1/2 small onion, diced (about 1/3 cup)
  • 2 cups corn, *see Note 3 below
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried mustard powder
  • 2 Tablespoons all-purpose flour
  • Pinch cayenne
  • Freshly ground pepper
  • 1 cup milk, 2 or 3% recommended
  • 1 large egg, slightly beaten

For the crouton topping:

  • 2 slices bread, lightly toasted and cubed *see Note 2 below
  • 1/4 cup salted butter, melted


  • Note: As it can be difficult to gauge size from photos, do note that the base recipe makes a small casserole that will feed 3-4 as a side. My dish shown in the photos is 8 1/2 x 6 inches. You can certainly double or triple the recipe to feed more (use the "2X" or 3X" buttons above to double or triple the ingredients automatically.)
  • Preheat oven to 400F (non-convection) and grease a small baking dish.
  • Melt the 2 Tablespoons of butter in a skillet over medium heat. Add the onion and jalapeño to the skillet. If using fresh corn cut from the cob, add the corn to the skillet as well. (For frozen, canned or leftover corn add in step 5 instead.)
  • Cook the vegetables, stirring regularly, until soft, about 4-5 minutes.
  • While the vegetables are cooking, combine the salt, paprika, dried mustard, cayenne, a bit of freshly ground pepper and the flour in a small bowl.
  • When the vegetables are softened, add the flour mixture to the skillet and cook, stirring constantly for about 1 minute. Gradually add the milk to the skillet, stirring constantly until the mixture is smooth and noticeably thickens. Gradually add the egg to the skillet, stirring constantly and cook for about 2 minutes more. If using frozen, canned or leftover cooked corn, add the corn now and stir to combine.
  • Pour the corn mixture into the prepared baking dish and set aside briefly.
  • Very lightly toast the bread slices in a toaster or on a baking sheet under the broiler. Remove and cut into cubes. Place in a bowl and drizzle with the melted butter. Toss to coat the croutons well.
  • Scatter the croutons evenly over the top of the casserole.
  • Bake in the preheated oven for 20 minutes, checking halfway through cooking and loosely covering the top with a sheet of aluminum foil if the croutons are browned enough to prevent over-browning.
  • Remove from the oven and let stand 5 minutes before serving.


Note 1: You could substitute green, red or orange bell pepper or poblanos for the jalapeño.
Note 2: Plain white sandwich bread is just fine for the croutons. If you happen to have sliced brioche or challah on hand, it is especially nice and buttery!
Note 3: You can use fresh corn cut from the uncooked cob of corn, frozen corn, canned corn that has been drained or even leftover corn cut from corn on the cob. 
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos there that you might find helpful.
Cuisine: American, Canadian
Course: Side Dish
Serving: 1serving, Calories: 327kcal, Carbohydrates: 30g, Protein: 8g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 535mg, Potassium: 333mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1015IU, Vitamin C: 9mg, Calcium: 110mg, Iron: 1mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.