creamy scalloped corn recipe

Written ByJenny Smyth Posted on
creamy scalloped corn recipe
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The Best creamy scalloped corn recipe

I have been making this creamy scalloped corn recipe for years, and it is always a hit with my family. My kids especially love the rich, creamy texture and the sweet corn flavor. It is one of those side dishes that feels special enough for holidays but is simple enough for a weeknight dinner.

I love how it comes together with basic ingredients you probably already have in your kitchen. This dish is a classic American comfort food, perfect for potlucks, Thanksgiving, or Easter dinner. The combination of corn, cream, and a buttery cracker topping creates a satisfying and delicious side.

It pairs well with ham, turkey, or roasted chicken. I often make it for family gatherings because it is easy to transport and always gets compliments. Corn is a good source of fiber and vitamins, and this recipe uses whole kernel corn for texture.

The creamy sauce is made with butter, flour, and milk, creating a rich base. The cracker topping adds a nice crunch that contrasts with the soft corn. It is a balanced dish that feels indulgent but is made from wholesome ingredients.

I have tweaked this recipe over the years to get it just right. The key is to not overcook the corn so it stays tender. I also like to use a mix of fresh or frozen corn for the best flavor.

This scalloped corn is a staple in my home, and I am excited to share it with you. It is a simple, reliable recipe that never fails to please.

Creamy Scalloped Corn

Creamy Scalloped Corn

4.8 from 1416 votes

A rich and creamy side dish made with sweet corn, a velvety sauce, and a buttery cracker topping. Perfect for holidays or family dinners, this scalloped corn is easy to make and always a crowd pleaser.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Corn Mixture

4 cups frozen or fresh corn kernels
1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sugar
2 large eggs, beaten

For the Topping

1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 350 degrees F.
2Grease a 9×13 inch baking dish with butter or nonstick spray.
3In a medium saucepan over medium heat, melt 1/4 cup of butter.
4Once melted, whisk in the flour and cook for 1 minute until bubbly.
5This creates a roux.
6Slowly pour in the milk while whisking constantly.
7Continue to cook and stir until the sauce thickens, about 3 to 4 minutes.
8It should coat the back of a spoon.
9Remove the saucepan from heat.
10Stir in the salt, pepper, sugar, and beaten eggs.
11Mix until well combined.
12Add the corn kernels to the sauce and stir gently to coat.
13Pour the mixture into the prepared baking dish and spread evenly.
14In a small bowl, combine the crushed crackers and melted butter.
15Sprinkle this topping evenly over the corn mixture.
16Bake for 25 to 30 minutes, until the top is golden brown and the edges are bubbly.
17Let it cool for 5 minutes before serving.

🔧Equipment

9×13 inch baking dish
Medium saucepan
Whisk
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 480mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 8g

📝Notes

You can use fresh corn cut off the cob for the best flavor. If using frozen corn, thaw and drain it first. For a lighter version, use 2% milk and reduce the butter in the topping.

Watch Video Of How Creamy Scalloped Corn Works

This creamy scalloped corn is a versatile side dish that works well for any occasion. I love that I can make it ahead and it still tastes great.

It is a staple at our holiday dinners and always gets rave reviews. For storing, keep leftovers in the fridge for up to 4 days.

To reheat, pop it in a 350 degree oven for 10 to 15 minutes to restore the crispy topping. You can also serve it cold as a corn salad.

This recipe is a keeper, and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Creamy Scalloped Corn

1. Can I use fresh corn instead of frozen?

Yes, fresh corn works great. Cut the kernels from about 6 ears of corn. You will need about 4 cups. Fresh corn gives a sweeter, crunchier texture.

2. Can I make this dish ahead of time?

Yes, you can assemble the scalloped corn up to a day ahead. Cover and refrigerate. Add the cracker topping just before baking. You may need to add 5 to 10 minutes to the baking time.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F until warmed through, or in the microwave in 30 second intervals.

4. Can I freeze scalloped corn?

Yes, you can freeze it. Bake the dish, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

5. What can I use instead of Ritz crackers?

You can use crushed saltines, panko breadcrumbs, or even crushed corn flakes. Each will give a slightly different texture and flavor.

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