Kansas Corn Scallop
Dive into the comforting, Midwestern charm of Kansas Corn Scallop, a creamy baked casserole that transforms simple pantry staples into a rich and satisfying side dish. Sweet kernels of corn are bathed in a velvety homemade cream sauce made from milk, heavy cream, and a golden roux, then enhanced with a touch of sugar, salt, and pepper for balanced flavor. Topped with buttery, toasted breadcrumbs mixed with Parmesan cheese and a hint of paprika, this dish emerges from the oven golden-brown and bubbling. Perfectly suited to complement your Sunday roast or holiday spread, Kansas Corn Scallop is an easy-to-make classic that elevates humble ingredients into an irresistible, crowd-pleasing favorite.
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Recipe Information
Ingredients
- 3 cups fresh or canned corn (drained if canned)
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish and set it aside.
Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the flour and whisk constantly to make a roux, cooking for about 1-2 minutes until the mixture is golden and bubbly.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until it thickens—about 3-5 minutes.
Stir in the sugar, salt, and black pepper. Remove the saucepan from heat and gently fold in the corn until evenly coated with the sauce.
Pour the corn mixture into the prepared baking dish and spread it out evenly.
In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add breadcrumbs and stir to coat evenly in the butter. Toast the breadcrumbs for 1-2 minutes until lightly golden.
Remove the skillet from heat and mix the toasted breadcrumbs with the grated Parmesan cheese and paprika.
Sprinkle the breadcrumb mixture evenly over the corn mixture in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden-brown and bubbling around the edges.
Remove the dish from the oven, let it cool for 5 minutes, then serve warm.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 65.9 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 581 mg | 45% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2049 mg | 44% | |
*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.
