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    Home » Recipes » Vegan Thanksgiving Recipes

    Scalloped Corn

    Published: Dec 12, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 recipe

    Scalloped Corn

    Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs.
    5 from 1 vote
    Print Pin Rate Email
    Course: Vegetable side dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: corn casserole, Scalloped Corn, vegetable casserole
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 164kcal
    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
    • 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
    US Customary - Metric

    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

    Calories: 164kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 242mg | Fiber: 4g | Sugar: 5g | Vitamin A: 821IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Scalloped corn recipe

    scalloped corn

    • VegKitchen has lots more recipes for using fresh corn.
    • Browse more of VegKitchen’s vegan casserole recipes.
    • Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
    • Find more ways to make Special Occasions and Entertaining easier and healthier.

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    Reader Interactions

    Comments

    1. John says

      November 06, 2016 at 4:01 pm

      Can this be made in a crockpot?

    2. Nava says

      November 06, 2016 at 8:33 pm

      John, I'm really not sure about this. I'd worry that it would come out more like a stew than a casserole, but it would still taste good!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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