Scalloped Corn

From Cook's Country | June/July 2010

Why this recipe works:

For our Scalloped Corn recipe, we found fresh corn yielded a superior texture and flavor compared with the canned variety. To speed the work of de-silking the corn, we donned rubber kitchen gloves and rubbed our hands down each husked cob. The friction easily removed the silk.

Boiling the corn… read more

For our Scalloped Corn recipe, we found fresh corn yielded a superior texture and flavor compared with the canned variety. To speed the work of de-silking the corn, we donned rubber kitchen gloves and rubbed our hands down each husked cob. The friction easily removed the silk.

Boiling the corn in half-and-half made for a lighter and fresher-tasting casserole. We then pureed some of the corn with the rest of our casserole mixture to thicken it and add body to the casserole. A Ritz cracker topping added the appropriate balance of saltiness and sweetness.

less

Serves 4 to 6

You'll need about half a sleeve of Ritz crackers. Add up to 1 tablespoon sugar to the simmering cream and corn in step 2 if your corn is out of season.

Ingredients

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