Creamy Corn Scallop
Indulge in the cozy warmth of Creamy Corn Scallop, a luscious side dish that combines the natural sweetness of corn with a velvety cheese sauce for a truly comforting bite. Featuring sweet corn kernels enveloped in a blend of sharp cheddar and Parmesan cheeses, enhanced by hints of garlic and onion, this baked casserole is topped with golden, crunchy panko breadcrumbs for the perfect textural contrast. Ready in just 45 minutes, this dish is ideal for family dinners, holiday gatherings, or anytime you crave a rich, flavorful addition to your table. Garnish with fresh parsley for a beautiful, aromatic finishing touch, and watch this crowd-pleaser disappear in no time!
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Recipe Information
Ingredients
- 3 cups sweet corn kernels (fresh, frozen, or canned)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 1 cups shredded sharp cheddar cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs (panko preferred)
- 1 tablespoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set it aside.
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain. If using canned corn, drain and rinse. Measure out 3 cups of corn.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden and bubbly.
Gradually whisk in the milk and heavy cream. Continue stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the grated Parmesan and shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth.
Season the sauce with garlic powder, onion powder, salt, and black pepper. Stir to combine.
Add the corn kernels to the cheese sauce, folding gently to coat them evenly. Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the corn mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.8 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 290 mg | 22% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
