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 is a comforting casserole that features this all-American veggie topped with tasty bread crumbs.Print Pin Rate Email
- 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
- 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.
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
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- VegKitchen has lots more recipes for using fresh corn.
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Can this be made in a crockpot?
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!