Vegan Scalloped Corn Casserole

Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs. It's good in cool-weather months using frozen corn, though it's absolutely fantastic in late summer using fresh corn. Though a simple, humble dish, it's also welcome at the Thanksgiving table alongside the more elaborate mains, and it disappears quickly whenever it shows up at a potluck.

Photos by Rachael Braun.

Key Ingredients & Substitutions

• Fresh or frozen corn. Fresh corn kernels shine in late summer, cut straight from the cob; thawed frozen organic corn works well the rest of the year and saves prep time.
• Unsweetened nondairy milk. Forms the base of the creamy sauce — any neutral-flavored variety works well, though avoid vanilla-flavored plant milks here.
• Flour. Thickens the sauce into something that actually coats the corn rather than staying thin and watery.
• Smoked or sweet paprika. Adds warmth and a touch of color to the sauce — smoked paprika gives a subtle depth that's worth trying if you haven't before.
• Whole grain bread crumbs. Give the casserole its signature crisp topping — panko works too for an even crunchier finish.

Variations

• Add cheese. A sprinkle of nondairy cheddar over the bread crumbs adds extra richness and helps the topping brown nicely.
• Make it spicier. Increase the cayenne pepper for more heat, or add a few dashes of hot sauce to the corn mixture.
• Add fresh herbs. A little chopped thyme or parsley stirred into the corn mixture adds freshness that balances the richness of the sauce.
• Add diced bell pepper. Red or green bell pepper stirred in with the corn adds color and a little extra sweetness.
• Make it a main. Add a can of drained white beans for protein and turn this side dish into a light entree.

Tips for the Best Scalloped Corn

• Use fresh corn when you can. It makes a noticeable difference in flavor during late summer, though frozen is a perfectly good substitute the rest of the year.
• Whisk the flour in well. This helps the sauce thicken smoothly without lumps forming as it cooks.
• Don't skip the bread crumb topping. It's what gives the casserole its comforting, crisp finish and textural contrast against the creamy corn underneath.
• Let it rest briefly after baking. A few minutes lets the casserole set before serving, so it holds together on the plate instead of running.
• Butter or oil the baking dish well. This keeps the edges from sticking and makes serving cleaner.

Make Ahead & Storage

This casserole can be assembled up to a day ahead and refrigerated unbaked — add the bread crumb topping just before it goes into the oven so it stays crisp. Leftovers keep for about 3 days in the fridge and reheat well in the oven, though the topping will soften somewhat in the microwave.

How to Serve

Serve warm as a comforting side dish any time of year, or bring it to the Thanksgiving table alongside other holiday favorites.

Recipe

Scalloped Corn

4.75 from 4 votes

Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

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Ingredients

• 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
• ½ teaspoon sweet or smoked paprika
• A few grains cayenne pepper
• 1 cup unsweetened nondairy milk
• 4 cups cooked fresh corn kernels from 4 ears, or thawed frozen organic corn kernels
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup soft whole grain bread crumbs

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Instructions

• Preheat the oven to 350 degrees F.
• 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 nondairy 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 a lightly oiled shallow oblong baking pan. Quickly toss the oil with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture.
• Bake for 25 to 30 minutes, or until the crumbs begin to turn crusty. Serve at once.

Nutrition (Estimate per Serving)

Calories: 164kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 268mgPotassium: 242mgFiber: 4gSugar: 5gVitamin A: 821IUVitamin C: 28mgCalcium: 49mgIron: 2mg

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