Scalloped Corn

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 kind of a simple and humble dish, it’s also welcome at the Thanksgiving table. Photos by Rachael Braun.

Scalloped Corn

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

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Course: Vegetable side dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Author: Veg Kitchen

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
• 1/2 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

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.

• VegKitchen has lots more recipes for using fresh corn.
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