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Scalloped Corn

From

June/July 2010

Scalloped Corn

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.

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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