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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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
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