Scalloped Corn

Here’s a comforting baked casserole that features the classic American crop—corn—topped with tasty bread crumbs.

Serves: 8 or more as a side dish

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large green or red bell pepper, finely diced
• 2 medium firm ripe tomatoes, chopped
• 2 tablespoons unbleached white flour
• 1/4 teaspoon paprika
• A few grains cayenne pepper
• 1 cup rice milk
• 4 cups cooked fresh corn kernels (from 4 ears), or thawed frozen kernels
• Salt and freshly ground black pepper
• 1 tablespoon nonhydrogenated margarine, melted
• 1 cup soft whole grain bread crumbs

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the rice milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.

• VegKitchen has lots more recipes for using fresh corn.
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